Weeks Worth of Vegan/Vegetarian Recipes!

Heart Healthy Minestrone Soup

Pumpkin on Pumpkin Omelette

‘Cheesy’ Vegetarian Tempeh Chili

One World Cafe’s Twist: Green Peanut Butter Protein Smoothie 

Avocado Chocolate Protein Smoothie

Vegan Quinoa Tempeh Stir-fry

Vegan Mung Bean Salad

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Oh The Variety of Recipes :)

Vegan Healthy Pumpkin Muffins!

Vegan Lunch: Sprouted Grain Bread w/ Pumpkin Butter, Lemony Tempeh Chunk, Raw Salad 

Vegan Red Quinoa Chickpea Protein Bowl

Raw Fennel Chickpea Salad w/ Brown Rice & 2 Ingredient Vegan Avocado Ice Cream!

For lunch yesterday, I made a big batch of raw fennel chickpea salad with a bunch of vegetables and spices I found in my pantry and mixed it with some brown rice! Simply throw all the ingredients together and enjoy as a hearty, colorful lunch – easy to make and easy to take on the go 🙂 And, then, for dessert I made a two-ingredient avocado ice cream to satisfy my craving in the hot weather – you won’t even believe that the ice cream is vegan when you taste it (caution: you should like avocados before you try this recipe)! Also, I apologize for the poor photo quality – had to deal with just an iPhone camera.


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The Recipe

Yields 2 servings

1 cup chickpeas

1 cup brown rice, cooked

1 cup argula leaves, diced finely

1 tbsp oregano

1/2 green bell pepper, diced

1 cup broccoli, pureed (to make salad creamy)

1 cup blueberries, washed

1/2 lemon worth of juice

30 cherry tomatoes, diced

1 cucumber, diced

1 small onion, diced

2 tbsp fennel seeds

1 tbsp extra virgin olive oil (optional)

1 tsp salt (optional)

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I tried to be adventurous for my dessert and pureed 1 pitted avocado with 1/2 a frozen banana and 1/2 a cup of almond milk. It made a creamy texture, which I froze and then enjoyed as ice cream 15 minutes later!! It’s so tasty, especially if you like avocados. If you aren’t a huge fan of avocado alone, blend 1 tsp of vanilla extract and 2 – 4 tbsp of sugar (your choice) with the puree.

pureed avocado ice cream

frozen ice cream !

Pumpkin Spiced Tofu Scramble w/ Carrot Fennel Quinoa

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The Recipe

Yields 2 – 3 Servings

1 cup quinoa

2 1/2 cups water

3 tbsp fennel seeds

1 cups shredded carrots

2 1/5th blocks of extra-firm tofu

1 cup bok choy leaflets

1 cup eggplant, diced

1 cup mushrooms, diced

1 small onion, diced

1 tbsp turmeric powder

1 tsp garlic powder

3 tsp extra-virgin olive oil

2 tbsp pumpkin spice

1 tsp ginger powder

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Directions

1. Cook the quinoa in the water. Throw in the carrots and the fennel seeds and allow them to cook with the quinoa.

2. Throw all the vegetables and spices onto a saucepan and drizzle with olive oil. 

3. Cook till the bok choy has simmered down and the tofu is a little crispy.

4. Enjoy warm by first laying a bed of quinoa into your bowl.

5. Then, top with the tofu scramble and enjoy together! yumm fall pumpkin spice 🙂

Sweet Treats & Easy Indian Recipes

Methi Thepla (Indian Fenugreek Flatbreads)

Quinoa Dosas (Indian Crepes Made Healthy)

Banana Bread Chocolate Chip Muffins (Trader Joe’s)

Cinnamon Coffee Crumb Cake (Trader Joe’s)

Pumpkin Spiced Pepper Stuffed Tofu Scramble

Looking for a delicious and protein-based breakfast full of vegetables? Try this one out! Pumpkin season is my all-time favorite time of the year so for breakfast this morning, I made a pumpkin spiced tofu scramble that I stuffed into half of a raw bell pepper to add some crunchy taste! It was absolutely delicious – one of my favorite pumpkin recipes thus far and the magical part is that there was no pumpkin even in the tofu scramble; the pumpkin spice did all of the work!!

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The Recipe

Yields 1 serving

1/5th block of extra-firm tofu

1 cup broccoli, chopped

1/2 cup shredded carrots

1/2 large green bell pepper

1/2 cup mushrooms, diced

1 tsp olive oil

1/2 tsp black pepper

1 tsp pumpkin spice

1/2 tsp cinnamon powder

1/2 tsp cumin seeds

 

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Directions

1. Stir-fry all of the tofu and vegetables together. Spice them up!

 

2. Stuff the pepper with half of the tofu scramble. You can use another half pepper to stuff the rest of the tofu scramble or simply place it on the side like I did.

 

Recipes on Recipes!!

Ah, I have so many recipes that I have made in the past two weeks at college, but never had time to upload them yet so here is a myriad of recipes 🙂 I hope you enjoy! I’ll be baking a few different things this weekend as well so look out for those. 

Vegan Lemony Raw Quinoa Edamame Salad for Two

Vegan Watermelon Celery Juice

Perfectly Chewy Chocolate Chip Cookies

On-the-Go Antioxidant Trail Mix & Hearty Green Stew “Chili”

For my snack today, I made a delicious trail mix that was quick to put together. I threw in some goji berries to make it high in antioxidants and the blend of almonds and walnuts made the trail mix high in polyunsaturated and monounsaturated fat! It’s a perfect pre or post workout snack or even just when you are a little hungry.

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The Recipe: Antioxidant Trail Mix

Yields 1 serving

10 almonds

30 semisweet chocolate chips (~ 1 tbsp)

5 walnut halves, cut into smaller pieces if you want

1 tbsp goji berries

On a side note, the green roti that I posted a few hours ago ended up getting accepted by Tastespotting.com! I was so excited and happy 🙂 Check it out if you get a chance. Also, for dinner, we made a hearty green stew “chili”! 

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The Recipe: Green Stew “Chili”

Yields 4 – 6 servings

2 cups cooked kidney beans

2 cups kale

3 large celery stalks

2 carrots

2 medium tomatoes

1 tbsp seaweed kelp

1 cup broccoli

1/2 bell pepper any color

1 tbsp garlic powder

1 tbsp olive oil

1 tsp turmeric powder

1 tbsp cumin seeds

1 tsp black pepper

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Directions: Green Stew “Chili”

1. Blend together the bell pepper, kale, and broccoli to make a heavy stew gravy. 

2. Pour the kidney beans in with the gravy in a large pot. Let it bubble for a while and cook.

3. Cut all of the other vegetables and throw them into the pot when you start to see the bubbling occur. Sprinkle in all the spices as well and mix thoroughly. Allow the stew “chili” to cook for about 10 minutes. Serve warm! Enjoy alone, with some bread, or tortilla chips.

A Healthier Version of Pav Bhaji (A Popular Indian “Chili”)

There is this DELICIOUS Indian street food called Pav Bhaji that is basically a buttery, mixed vegetable “chili” with Indian spices. Indians enjoy this dish literally on a daily basis because it is easy, filling, and delicious! I personally love it – I cannot even describe how savory the dish is because of the authentic blend of spices, but sadly, it is also filled with butter and oil. Hence, my mom and I decided to experiment and create a healthier version to this yummy dish for dinner today. And, we were sneaky and included hearty quinoa grains into the recipe – you can’t even see or taste them – to make our own broth for the dish instead of using high-sodium, store-bought broths. With such amazing differences to the typical recipe, you are going to reap so many benefits from eating this dish because of the complete protein, fiber, and whole grain carbohydrates! Our unique take to Pav Bhaji is high in magnesium, phosphorus, iron, vitamins A & B6 & C, potassium, and dietary fiber. Moreover, it has no cholesterol and is both low-sodium and low-sugar! You really don’t get that from your typical pav bhaji dish whether it’s from a street vendor or from an Indian restaurant! This popular dish is enjoyed simply alone, with some bread, or some rice. The texture of pav bhaji is like chili, but our recipe was a little bit thicker because of the quinoa so I would say it is almost in between chili and porridge. My little sister, who is very picky when it comes to eating, ate her entire bowl without complaining about no butter or a quinoa-y taste, which was pretty outstanding. Let me know how you like it!

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The Recipe

Yields 3 – 4 Servings

1 cup quinoa, cooked

1 large bell pepper (preferably yellow, red, or orange so you get the color of pav bhaji)

8 large mushrooms, diced

1 large zucchini, diced

1 1/4 cup edamame, shelled

1/2 cup parsley leaves

2 garlic cloves, diced

1 bunch kale leaves (~ 1 cup chopped)

1 1/2 tbsp pav bhaji masala (*)

1 tsp turmeric powder

1 tsp hing powder (optional)

 

* If you don’t have pav bhaji masala on hand, you can make it quickly by mixing the following spices together (you can add or remove depending on your taste too): black pepper, cardamom powder, chili powder, garlic powder, salt, coriander, cumin powder, ginger powder, dry mango, fennel, and turmeric powder. Pav bhaji masala can be found at your local supermarket or easily at a local Indian supermarket – they come in small packets like to the left.

 

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Directions

1. Cut up all the vegetables and wash carefully.

2. Blend the cooked quinoa and the bell pepper together with a little water to make the broth.

3. In a big pot, place the edamame, the blended broth, and all of the spices. Let the broth simmer for about 5 minutes so the spices integrate into the entire dish evenly.

4. Throw in all of the other vegetables and cook for about 10 – 15 minutes till the vegetables are fully cooked.

5. Serve warm with some rice or bread!

Vegan Thin Crust Tempeh Veggie Pizza

For lunch today, everyone in my family was eating left-over pizza from last night’s dinner, and I really wanted some of that crunchy yumminess. So I tried to make a homemade tortilla pizza. I had gone to Stop & Shop yesterday and discovered vegan cheese from a company called Tofutti. I cannot even describe in words how excited I was since I literally haven’t had cheese for maybe three years now. Therefore, this homemade pizza idea really got me going because I wanted to try out my new cheese. To be honest, I was wary at first as to whether this would work or not, but it turned out perfectly! It was cripsy, completely baked, and delicious. I’m pretty sure I made my mom jealous that I was eating a healthier pizza that she was 🙂 What I really like about this recipe is that it’s what you want – completely up to you to be creative when you make it yourself. You can choose the toppings, the seasonings, and the amount of each serving (cheese, veggie, protein, etc.). Also, it’s so healthy that you can’t even feel guilty when you’re eating this cheesy, crunchy, mind-blowing dish! Enjoy it as your entree, appetizer, or as a side dish with someone else. Let me know how you make it!

vegan cheese!!

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The Recipe

Yields 1 serving

Serving Size: ~ 6″ pizza

1 100% whole wheat tortilla

1/2 large carrot, diced

13 – 20 cherry tomatoes, halved

2 large mushrooms, diced (~ 1/2 cup)

1/2 large yellow pepper, diced

1/2 – 3/4 cup broccoli, chopped

2 slices (or more) Tofutti Soy American Cheese

2 oz LightLife Organic Soy Tempeh 

1/2 tbsp oregano leaves

1 tbsp garlic powder

1 tbsp black pepper

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Directions

1. Chop all the vegetables and prepare them by washing. Set aside. 

2. Lay a piece of aluminum foil underneath your tortilla.

3. Break each slice of cheese into four, evenly smaller pieces and spread the total eight pieces around the tortilla. 

4. Place all of the diced tomatoes around the pizza. Sprinkle your oregano, black pepper, and garlic powder over the tortilla.

5. Then, place all of the other vegetables in no specific order, but be sure to place the tempeh pieces last so the heat from the oven hits it directly, assuring that the tempeh is fully cooked when you eat it.

6. Place the pizza with the aluminum foil into your toaster oven or actual oven and let it broil at ~350 – 400 F for 5 – 7 minutes.

7. Watch your pizza since the tortilla will become blacker (almost burnt but just crunchy like a thin crust pizza), but you may want to remove the pizza at your own time depending on how crunchy you want it – just look to make sure the cheese has melted and you know that it is done. Enjoy warm!