Feeds:
Posts
Comments

Posts Tagged ‘vegan recipe’

2 Cans of chickpeas, drained and rinsed

Sunflower oil to coat

2 teaspoons chinese five spice

cracked black pepper

Salt to taste

Roast for 30 minutes or so at 425F, or until chickpeas are crispy and dark brown in some spots.  Let cool in the pan and they will become hard and crunchy.  Now I used chinese five spice here but of course you could use any combination you like.  Or just a generous salt and peppering?  We’ll be posting more combos of these in the future, they’re a keeper.  Roasted chickpeas are the best snack ever!

~The Vegan Project

Advertisements

Read Full Post »

I’ve been wanting to make some lettuce wraps ever since Janine shared her recipe with us from her vegan week.  Then last weekend I attended an event where there were lettuce wraps served (which were OK), and that sealed the deal that I must create my own version. The five spice really makes these lettuce wraps make you go mmm! Use conservatively as it is pretty potent.

The ‘Meat’:

1 package of Yves Veggie Ground (chicken flavour)

1 tablespoon safflower oil

1 small onion, diced

3 cloves of garlic, minced

1 teaspoon chinese five spice powder (star anise, cinnamon, cloves, szechuan pepper and fennel)

1 teaspoon tamari

1 teaspoon ginger, minced

Black pepper to taste

Sautee onions and garlic in oil on medium heat first till they get a bit a colour.  Then add the Yves, five spice, tamari and pepper.  Add the minced ginger towards the end to keep its fresh flavour.

Condiments:

Diced cucumber

Shredded carrot

Sliced green onions

Head of lettuce

Combined with the tropical flavours of Pineapple-Sage Salsa , topped with fresh condiments and rolled in a crisp lettuce leaf makes this meat-free alternative a deliciously light summer meal.  I’m personally not a fan of hoisin sauce, but i’m sure it would compliment these nicely.

~The Vegan Project

Read Full Post »

1 Cup fresh pineapple, chopped

2 Small tomatoes, chopped

1/2 Green pepper, chopped

1 Green onion, chopped

1/2 Jalepeno, seeded and chopped

1 Tablespoon Pineapple Sage

1 Lime, zest and juice

Salt and pepper to taste

Combine ingredients in a medium bowl and let sit in the refrigerator for about an hour so the flavours can marry (important step).

~The Vegan Project

Read Full Post »

%d bloggers like this: