Walnut meat tacos from with lime cream sour cream vnutritionandwellness.com

  • 1.5 cups de-shelled walnuts
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1 Tb tamari (or soy sauce if not gf )
  • 6 Taco shells

Toppings

  • 1 cup carrots, chopped
  • 1 cup red cabbage, chopped
  • 1/4-1/2 cup onion, chopped
  • cilantro, choppped

lime cashew sour cream

  • 1 Cup cashews soaked overnight (or soaked at least 10 mins in boiling water)
  • 1/3 cup water (more if needed)
  • 2 Tb lime juice
  • 1 TB apple cider vinegar
  • Pinch of salt
  1. Add walnuts to a food processor and process until mixture is kind of “meaty”.
  2. Put mixture in bowl and add seasonings and mix.
  3. Add rest of the ingredients (up until tamari) and stir until incorporated
  4. Fill taco shells with walnut mixture and top with toppings of choice.
  5. To make the lime cashew sour cream put all the ingredients in a high-speed blender and blend until smooth. Add more water if needed to get a sour cream consistency.

  6. Top tacos with sour cream and enjoy!

Jacked-Up Vegan Ribs from blog.fatfreevegan.com/

    • 10 ounces young green jackfruit (1 20-ounce can), rinsed and drained
    • jackfruit-vegan-ribs11/4 cup barbecue sauce
    • 1/4 cup water
    • 1 1/4 cups vital wheat gluten (150 grams)
    • 3 tablespoons nutritional yeast
    • 1 tablespoon smoked paprika
    • 1 tablespoon onion powder
    • 1 1/4 teaspoons garlic powder
    • 1/2 teaspoon smoked salt
    • 3/4 cup water
    • 2 tablespoons soy sauce
    • 3/4 cup barbecue sauce, approximately
    • Heat a non-stick pan over medium-high heat. Add the rinsed jackfruit, 1/4 cup barbecue sauce, and 1/4 cup water. Lower heat, cover and simmer, stirring every few minutes and mashing jackfruit with a spatula or fork, until jackfruit is tender about 10 minutes. Remove cover and mash jackfruit, allowing water to evaporate. If any large or tough pieces of jackfruit remain, put them on a cutting board and chop with a knife. Allow the jackfruit to cool completely.
    • Preheat oven to 375F. Oil a 8×8 or 9×9-inch Pyrex baking dish.
    • Combine the vital wheat gluten and all the dry ingredients in a large mixing bowl and stir well. Add the water, soy sauce, and cooled jackfruit. Stir or knead well until all ingredients are evenly distributed and all wheat gluten is absorbed. If there is not enough moisture, add one or two tablespoons of water, no more.
    • Spread the mixture evenly in the prepared baking pan. Bake for 30 minutes. Remove from oven. Use a knife to loosen the seitan along the edges of the pan. Spread barbecue sauce evenly over the top and flip over in the pan. (It’s easiest to do this if you divide the seitan in half first and flip one half at a time.) Coat the top with barbecue sauce and return to the oven. Bake for 15-20 more minutes, until ribs are firm and cooked in the middle but not hardening along the edges.
    • Cut into 16 “ribs” and serve with additional barbecue sauce.
Notes

Make sure you buy young green jackfruit in water or brine, not sweetened jackfruit. You can find it in 20-ounce cans in Asian grocery stores for about $1.50 per can.

Brands of jackfruit vary. Some can contain pieces that are tougher than others and may require additional cooking time or even chopping with a knife. Of the brands I’ve tried, I have found Chaokoh to have the most tender jackfruit.

Calories, sugar, sodium, as well as other nutritional data will depend on the exact brand of barbecue sauce used.

Sausage, Peppers, Onions, and Potato Bake from allrecipes.com

32874762 teaspoons olive oil
2 pounds Italian(veggie) sausage links, cut into 2-inch pieces
1/4 cup olive oil
3 large onions, cut into wedges

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Heat 2 teaspoons olive oil in a large skillet over medium heat, and cook and stir the sausage until browned. Transfer the cooked sausage to a large baking dish. Pour 1/4 cup of olive oil into the skillet, and cook the potatoes, stirring occasionally, until browned, about 10 minutes. Place the potatoes into the baking dish, leaving some oil. Cook and stir the green and red peppers and onions in the hot skillet until they are beginning to soften, about 5 minutes. Add the vegetables to the baking dish. Pour wine and chicken stock over the vegetables and sausage, and sprinkle with Italian seasoning, salt, and pepper. Gently stir the sausage, potatoes, and vegetables together.
  3. Bake in the preheated oven until hot and bubbling, 20 to 25 minutes. Serve hot.

Winter Squash Agrodolce by Chris Morocco

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1 2-pound kabocha squash, peeled, seeds removed, cut into 1-inch wedges
2 delicata or dumpling squashes, seeds removed, cut into 1-inch wedges
2 tablespoons olive oil
Kosher salt, freshly ground pepper
2 Fresno chiles, thinly sliced
3/4 cup red wine vinegar
1/4 cup honey
2 tablespoons golden raisins, chopped
1 teaspoon crushed red pepper flakes

Preheat oven to 400°. Place kabocha and delicata squash on separate large rimmed baking sheets. Drizzle with oil; season with salt and pepper. Roast, tossing occasionally, until squashes are golden brown and tender, 30–35 minutes for kabocha and 20–25 minutes for delicata.

Meanwhile, bring chiles, vinegar, honey, raisins, red pepper flakes, and a pinch of salt to a boil in a small saucepan over medium heat. Reduce heat and simmer until syrupy, 8–10 minutes.

Brush half of warm agrodolce over warm squash. Transfer to a platter.

Just before serving, reheat remaining agrodolce, adding a splash of water if needed to loosen. Spoon over squash.
  Servings: 8

Do Ahead: Dish can be made 3 hours ahead. Store tightly wrapped at room temperature.

Best ever mushroom soup from pancakewarriors.com/

best-mushroom-soup-close 1 large white onion, diced
  • 1 package white button mushrooms (10 oz) sliced
  • 1 package baby portobello mushrooms (10 oz) sliced
  • 10 stalks fresh thyme, leaves removed
  • 1 cup organic vegetable broth
  • 1 tbs. tapioca flour
  • 1 cup almond or cashew milk (unsweetened)
  • 1 dried bay leaf
  • ½ tbs. liquid aminos (GF) (or soy sauce)
  • ½ tsp. salt
  • freshly ground pepper
  1. In a large saucepan, over medium heat, add the diced onions. Allow to sweat while slicing the mushrooms. About 5-7 minutes.
  2. Move onions to the sides of the saucepan and add mushrooms, allow to cook 5 minutes uncovered.
  3. Stir the onions and mushrooms together. Add fresh thyme and allow to continue to cook, at least 10 minutes.
  4. You will notice a substantial amount of water has come out of the mushrooms, and they are reduced in volume by half.
  5. Add the bay leaf, the salt and the liquid aminos to the mushrooms.
  6. Stir the 1 tbs. of tapioca starch into the organic broth. Add to mushrooms and stir. Add almond milk.
  7. Allow to cook for at least 15 minutes, stirring occasionally. Taste and add freshly ground black pepper to taste.
  8. This soup is amazing the next day as well and can easily be doubled.
  9. Add cashew cheese, Parmesan cheese or enjoy the soup just as it is

Creamy Curried Kale and Chickpeas from fatfreevegan.com

Feel free to use othecreamed-kale-chickpeas-curry2r greens besides kale, whatever you have on-hand.

  • 1 large onion, chopped
  • 4 cloves garlic, chopped
  • 1 tablespoon ginger root, minced, or 1 tsp. powdered ginger
  • 1 teaspoon cumin seeds
  • 2 teaspoons garam masala (see below)
  • 1 teaspoon coriander
  • 1 teaspoon turmeric
  • 1/4 teaspoon red pepper flakes
  • 8 cups chopped kale, packed (1 10-ounce bunch, about 6 ounces after stems removed)
  • 1/2 cup low-sodium vegetable broth
  • 1 cup unsweetened soymilk or other non-dairy milk
  • 1/4 cup raw cashews
  • 2 tablespoons nutritional yeast, optional
  • 2 tablespoons tomato paste
  • 2 15-ounce cans chickpeas, drained and rinsed well
  • salt to taste
  1. Heat a large, non-stick skillet over medium-high heat. Add onion and cook until softened and beginning to brown, 4-5 minutes, adding water by the tablespoon if needed to prevent sticking. Add the garlic, ginger, and cumin seeds and cook for 1 minute. Add the remaining spices and cook for another minute, stirring constantly to prevent burning.
  2. Reduce heat to medium. Stir in the kale and vegetable broth. Cover and cook until the kale is bright green and tender, about 5 minutes, stirring occasionally.
  3. While the kale is cooking, put the milk, cashews, nutritional yeast, and tomato paste in the blender and puree until smooth. When the kale is done, add it to the blender and blend until smooth.
  4. Transfer blended mixture back to the skillet and bring to a simmer. Check seasonings and add more to taste. Stir in chickpeas and continue simmering about 10 minutes. Add salt to taste and serve over basmati rice.  Number of servings 6

 

Baked Kale Chips – allrecipes.com

IMG_3715
1 bunch of kale
olive oil
salt & pepper to taste
Preheat an oven to 350 degrees F (175 degrees C).

Line a non insulated cookie sheet with parchment paper.

With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.

Bake until the edges brown but are not burnt, 10 to 15 minutes.

download

Warm Lentil and Potato Salad with a Garlicky Mustard Vinaigrette, smitten kitchen

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2 large shallots, 1 halved, 1 finely diced,
4 sprigs of thyme
1 small bay leaf
1 cup dry small green lentils (see Note up top for varieties)
1 small bay leaf
Salt and pepper
1 pound fingerling potatoes
2 tablespoons red wine vinegar
1 to 2 garlic cloves, minced or smashed to a paste (I use less)
1 tablespoon smooth Dijon mustard
1/4 cup of your favorite olive oil
2 teaspoons capers, rinsed if salted, drained if brined, and roughly chopped
2 tablespoons cornichons or other sour gherkins, roughly chopped
1 to 2 scallions, thinly sliced
1/2 cup chopped flat leaf parsley

Cook lentils: Pick over and rinse lentils. Place them in a small/medium saucepan with the halved shallot, thyme branches, bay leaf, some salt and 4 cups of water. Simmer the lentils over medium heat for 25 to 30 minutes, until firm-tender. Drain (discarding shallot, thyme and bay leaf) and keep warm.

Meanwhile, cook potatoes: In a separate saucepan, cover potatoes with 1 to 2 inches cold water. Set timer for 15 minutes, then bring potatoes to a simmer. When the timer rings, they should be easily pierced with a toothpick or knife. Drain and keep warm.

Make the dressing: Place the chopped shallot and red wine vinegar in the bottom of a small bowl and let sit for 5 minutes. Whisk in minced garlic, dijon, a pinch of salt, a few grinds of black pepper and olive oil. Stir in chopped capers, cornichon and scallions.

Assemble salad: Slice potatoes into 1/2-inch segments and place in serving bowl. Add lentils, dressing and all but 1 tablespoon parsley and combine. Adjust seasoning with additional salt and pepper if needed. Scatter salad with remaining parsley.

Serve alone, with a soft-cooked egg on top, or as a side to a larger roast, chop or sausages. Reheat as needed. If you plan to make this at the outset of several meals and would like to eat it warm, I’d keep the dressing separate, warming only the lentils and potatoes and stirring in the cold dressing to taste.

Keeps in fridge for up to 5 days. Makes 4 lunch servings, 6 servings as a side dish

Spicy Vegan Dragon Noodle Salad Recipe, Isa Chandra Moskowitz

dragonnoodlesalad
Servings:4

8 ounces pad thai rice noodles
1 cup cucumbers, thinly sliced
1 cup radishes, thinly sliced
8 cups crisp salad greens
For the Peanut Dragon Dressing
1/2 cup smooth natural peanut butter
2 cloves garlic, peeled
1/3 cup water
3 tablespoons rice vinegar
2 tablespoons soy sauce or tamari
1 tablespoon agave nectar
1 tablespoon Sriracha
1 teaspoon toasted sesame oil
1/2 teaspoon salt, or as needed
To garnish
fresh cilantro
4 tablespoons toasted or black sesame seeds

For the Peanut Dragon Dressing:  Place all of the ingredients in a small blender or food processor and blend until very smooth.

Keep tightly sealed and refrigerated until ready to use. It will keep for up to 5 days
For the noodle salad:

Prepare the noodles according to package directions. It’s very important not to overcook them! Often the package says to boil water, then turn it off and let the noodles steep for about 8 minutes. Set a timer to be safe.

Once soft, immediately drain and run cold water over them until cool.
In a very large mixing bowl, toss noodles, radishes and cucumber with most of the dressing, setting aside a little bit for drizzling.

Place a bed of greens on each plate and top with noodles. Sprinkle with sesame seeds, top with a little cilantro, and serve.