Vegan Garlic Mashed Potatoes

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Ingredients:

  • 8 Potatoes
  • 4 cloves of Garlic
  • 1/2 tbsp of Olive Oil
  • 2 tbsp of Vegan Butter
  • 1/2 cup of Plant Milk (I used unsweetened soy)
  • Salt and Pepper to taste

*Serves 6

Directions:

  1. Fill large pot about 1/2 – 2/3 full of water and boil.
  2. Peel potatoes.
  3. Cut potatoes into quarters (so it will cook faster) and put in water once it is boiling.
  4. Boil until soft enough to mash.
  5. While potatoes are boiling, roast garlic in olive oil.
  6. Once potatoes are boiled, drain water and add in the plant milk.
  7. Mash.
  8. Add vegan butter and garlic.
  9. Mash until desired consistency is reached.
  10. Add salt and pepper to taste.

Goes well with my chunky vegetable gravy.

 

 

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Chickpeas and Corn Salad

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Ingredients:

  • 1 can of Chickpeas (low sodium)
  • 1 can of Corn
  • 2 stalks of Celery
  • 2 Carrots
  • 1/2 of an Onion
  • Juice of 1/2 Lemon
  • Garlic Powder
  • Onion Powder
  • Lemon Pepper Seasoning
  • Ground Pepper
  • Oregano
  • Salt (optional)

*Makes 2 servings

Directions:

  1. Cook chickpeas and corn in a pan for 5-10 minutes at medium heat.
  2. Chop celery and onions and shred carrots.
  3. Combine chickpeas, corn and veggies into a bowl.
  4. Add the juice of 1/2 of a lemon and the spices.
  5. Add salt and pepper to taste.

Pesto Hummus

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Ingredients:

  • 2 cans or 3 cups of Chickpeas (save of the juice).
  • 3 tbsp Pine Nuts
  • 3 cloves of Garlic
  • 6 tbsp of Basil Paste (or fresh basil if you have it in)
  • 1 tbsp of Olive Oil
  • Juice of 1/2 a Lemon
  • Salt and Pepper to taste (optional)

*Makes 6 servings

**Use vegetable broth if you don’t use canned chickpeas.

Directions:

  1. Add 1 can of chickpeas into a  blender with the chickpea juice until smooth.
  2. Add in the pine nuts, garlic, basil/ basil paste, olive oil and lemon juice. Blend.
  3. Strain the second can of chickpeas and add to the blender. Add the juice until the right texture is reached.
  4. Keep blending until a smooth consistency is reached.
  5. Add salt and pepper to taste.
  6. Enjoy with whole wheat pita, add to a wrap, use in a salad or dip your favorite veggies in it.

Chickpeas with Mustard and Capers Sauce

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Ingredients:

  • 2 cans or 3 cups (cooked) of Chickpeas
  • 2 tbsp of Earth Balance or Olive Oil
  • 4 tbsp of Dijon Mustard
  • 4 tsp of Capers
  • 1 medium Onion
  • 4 cloves of Garlic
  • 1/4 cup of Vegetable Broth
  • 1 cup of Unsweetened Soy Milk
  • 1/8 cup of White Wine
  • 2 cups of Spinach

*Makes 4 servings.

Directions:

  1. If using dried chickpeas, cook ahead of time.
  2. Cook onions and garlic with Earth Balance or oil in a large pan.
  3. Once the onions are somewhat cooked, add all remaining ingredients except the chickpeas.
  4. Once the spinach has reduced in size, add the chickpeas.
  5. Cook until chickpeas are adequately heated.
  6. Serve with brown rice or more vegetables.

Tempeh and Black Beans Fajitas

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Ingredients:

  • 1 can of Low Sodium Black Beans (or 1.5 cups cooked)
  • 1 package of Tempeh
  • 8 Whole Wheat Tortillas
  • 2 Bell Peppers (any color)
  • 1 medium Onion
  • 2 cloves of Garlic
  • 1 Portabello Mushroom
  • 1 tbsp of Coconut Oil
  • Cayenne Pepper Powder
  • Paprika
  • Garlic Powder
  • Onion Powder

*Makes 8 servings

Directions:

  1. Chop veggies and fry in a pan with coconut oil.
  2. Once veggies are close to being ready, add black beans and tempeh.
  3. Add spices to taste.
  4. Serve on a whole wheat tortilla.
  5. Add hot sauce, salsa, avocado or other toppings if desired.

If you want to save yourself some calories, try swapping the tortilla for romaine lettuce.

Buffalo Chickpeas

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Ingredients:

  • 1 can of Low Sodium Chickpeas
  • 1 cup of Corn
  • 1/3 of a Red Onion
  • 2 cups of Spinach
  • 1 tbsp. of Buffalo Sauce
  • 1/2 tbsp of Canola Oil
  • Hot sauce to taste (optional)

Directions:

  1. Rinse chickpeas and corn (if canned).
  2. Chop onions.
  3. Fry onions in canola oil in pan.
  4. After a few minutes, add chickpeas, corn and spinach.
  5. Cook until spinach it is wilted.
  6. Add buffalo sauce.
  7. Serve.
  8. Add hot sauce to taste (optional).
  9. Eat and enjoy.

Chickpeas and Sweet Potato with Basil and Garlic Tahini Sauce

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Ingredients:

  • 2 Sweet Potatoes
  • 2 cans of  Low Sodium Chickpeas (~3 cups cooked)
  • 2 Tbsp of Tahini
  • 1 Tbsp of Olive Oil
  • 1/3 cup of Unsweetened Soy Milk
  • 4 Cloves of Garlic
  • 1/4 Red Onion
  • 4 cups of Spinach (raw)
  • 40 Cherry Tomatoes
  • Basil

*Serves 4

Directions:

  1. Pre-heat the oven to 450 F.
  2. Cut the sweet potatoes into wedges and bake for 30 minutes. (Flip after 15 minutes)
  3. Mix the tahini, olive oil and soy milk.
  4. Add chopped garlic and basil to the tahini mix.
  5. Cook the chickpeas and spinach on light heat.
  6. Once the sweet potatoes are cooked, chop into bit size pieces and put in serving bowl.
  7. Add the chickpeas and spinach to the serving bowl.
  8. Then add the onion and cherry tomatoes.
  9. Finally top the dish with the tahini sauce.