
Posts Tagged ‘vegan recipes’
Super Green Collard Wraps with Creamy Avocado Sauce
Posted in Recipes, Sandwiches & Wraps, Snacks, tagged brown rice, collard wraps, creamy avocado sauce, healthy vegan recipes, Kale, super green collard wraps, vegan, vegan recipes on November 2, 2010| Leave a Comment »

Lemon-Berry Muffins – Sugar Free!
Posted in Baking, Breakfast, Recipes, tagged baking, baking with agave, baking with spelt, berry muffins, lemon-berry muffins, muffin recipes, spelt flour, spelt muffins, sugar free baking, sugar free muffins, the vegan project, the vegan project vancouver, vegan, vegan baking, vegan muffins, vegan recipes, vegan vancouver on October 28, 2010| Leave a Comment »
This is a standard muffin recipe that I like to play around with a lot. I had no sugar in the house but did have two large squeeze bottles of agave from Costco (which by the way is the best deal in town for the stuff-2 x 480 ml bottles for $9!). These muffins are filled with sweet lemon flavour with bursts of tangy berries in every bite while hearty spelt flour gives them weight and packs them full of fibre. Enjoy!
Ingredients:
1 cup whole wheat flour
1 1/2 cups spelt flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
1 cup unsweetened non-dairy milk
1/2 cup agave nectar
1 teaspoon vanilla
1/2 cup sunflower oil
1 cup of berries (i used a frozen blend of blueberries, raspberries and marionberries)
Juice and zest of 2 lemons
Method:
Preheat oven to 375 F
Mix together all dry ingredients plus the lemon zest in a large mixing bowl. In a smaller bowl, mix together non-dairy milk, lemon juice, agave, oil and vanilla. Add the wet ingredients to the dry ingredients and mix just to blend. Add the berries and then spoon into a lightly greased muffin tin and bake for 22-25 minutes, depending on size of muffins.
Makes 6 extra large or 10 regular sized muffins.
~The Vegan Project
Paper Bag Popcorn!
Posted in Recipes, Snacks, Vegan Fashion, tagged homemade popcorn, paper bag popcorn, popcorn, vegan, vegan popcorn, vegan recipes on October 26, 2010| 2 Comments »
I love popcorn. Sadly, my popping machine mysteriously disappeared last year, and I found myself in a popcorn void, as none of the supermarket options in my ‘hood are without milk products. Last weekend, an old pal told me about this little trick, and I can’t believe I haven’t heard of it before! Ideally, I try to avoid using microwaves, but in a pinch, this snack is cheap and easy…and you know how much we love cheap and easy!
Using a brown paper bag, cover the bottom with one layer of popcorn seeds and fold the top down twice, pressing firmly. Place laying down in the microwave and put on high for two minutes. Melt a tbsp of Earth Balance, pour on top of the popcorn, add some freshly cracked salt (pepper is also yummy), seal the bag and shake it up.
Estimated cost: .32 cents per bag.
Eat that Orville!
~The Vegan Project
BLT w/ Creamy Mustard-Dill Sauce and Homemade Curly Fries
Posted in Mains, Recipes, Sandwiches & Wraps, tagged beets, BLT, vegan, vegan BLT, vegan recipes, vegan sandwiches, vegenaise on October 22, 2010| 2 Comments »
As far as the fake meat debate goes, I’m skeptical. The long list of suspicious ingredients in the super-processed wannabes makes me nervous. So, you’re not going to find any ‘facon’ in this BLT! It’s made with beets, which, when fried, take on a crispy/chewy balance that resembles bacon in a non-creepy fashion.
The curly fries, another superb product of the ‘Spirooli’ (the potato can be sliced if you don’t have a Spirooli), together with the BLT, make a casual and satisfying comfort meal that would rival your favourite café anyday!
Ingredients for two sandwiches:
1 large red beet
4 leaves of green leaf lettuce
4 slices of your favorite bread
1 large roma tomato, sliced
2 tbsp Vegenaise
4 tbsp Dijon mustard
2 tbsp fresh dill, chopped
1-2 potatoes
fresh cracked salt and pepper
Method:
Using a potato peeler, peel slices of beet the length of bacon strips and fry them in oil at medium heat with salt and pepper, turning often until slightly crispy on the outside. In a separate small bowl, combine Veganaise, mustard and dill, and stir together. Spread an ample amount of mustard sauce on both slices of bread (I warmed the bread first), and add the beet, lettuce and tomato.
Fry potatoes in oil for about 10-12 minutes at medium-high heat until desired crispiness is obtained.
Serve with sauce on the side for dipping, and your favorite vegan beer for that authentic comfort-food, warm belly feel.
~The Vegan Project
Cajun Stuffed Peppers
Posted in Appetizers, Entertaining, Mains, Recipes, tagged cajun spice mix, cajun stuffed peppers, quinoa, quinoa stuffed peppers, red quinoa, stuffed pepper recipe, stuffed peppers, vegan, vegan recipes, vegan stuffed peppers on October 21, 2010| Leave a Comment »
These stuffed peppers are beautifully colourful and have such a great blend of flavours. The sweet corn balances out the hot and smokey cajun spices perfectly. They are pretty filling on their own, but made with smaller peppers or cut in half, could be a lovely first course at a dinner party.
Ingredients:
1/2 cup dry red quinoa
4 large peppers, similar in stature (cut off the tops and chop up to add to the filling. Scoop out the seeds and white lining to make a little bowl.)
2 tablespoons olive oil
1 small onion, chopped
4 cloves garlic, minced
4 crimini mushrooms, finely diced
2 scallions, chopped
1/2 cup canned corn
1 cup black beans
2 teaspoons cajun spice mix
1/4 cup chopped fresh cilantro
Method:
Preheat your oven to 350F
In a small pot mix 1/2 cup of dry red quinoa with 1 cup water and bring to a boil. Then reduce heat and simmer, covered for 15-20 minutes.
While the quinoa is cooking, saute the onion and garlic on medium heat with the olive oil. Add the mushrooms, pepper tops and cajun spice mix and let cook for 10 minutes or so. When the quinoa is done, fluff it up a bit and toss it in the pan and mix well. If your pan will fit the black beans and corn, go for it and mix it all up. If not, put everything in a large bowl (including cilantro) and mix well. Place the peppers in a square baking dish (this helps to keep them close together to avoid falling over) and stuff the peppers right up to the top. If there is any mixture left over, eat it! Bake for about 30 minutes, but of course times may vary according to pepper size. Remove from the oven and sprinkle fresh cilantro on top. You might want to let them sit for 5 minutes as they are really hot coming out of the oven.
Enjoy!
~The Vegan Project
Open-faced Creamy Bacon and Tomato Mushroom Melt over Toasted Ancient Grain Bread
Posted in Breakfast, Mains, Recipes, Sandwiches & Wraps, tagged daiya vegan cheese, Jenny Duffy, mushroom melt, tempeh bacon, turtle island foods, vegan, vegan recipes on October 20, 2010| 1 Comment »
This hearty open faced sandwich is perfect for brunch or even a light supper. The creamy, cheesy mushroom sauce is savoury and comforting, and is a perfect counterpoint to the bright and fresh tomatoes and smoky tempeh bacon. Putting the salt and pepper directly on the tomatoes brings out their lovely, rich flavour.
Ingredients:
1 firm ripe organic roma tomato
1 cup sliced mushrooms
6 slices Turtle Island Foods Smokey Bacon Tempeh
Two thick slices organic Ancient Grain (whole grain) bread
1 heaving tablespoon Asano Miso
1 tbsp Earth Balance Vegan Buttery sticks (vegan butter)
Handful of Daiya cheddar shreds
1 tbsp minced garlic
A splash or two of almond milk
Salt and Pepper
Method:
Melt earth balance in a pan on high heat. Add chopped mushrooms and brown til golden.
Turn pan to medium heat and add garlic. Sweat garlic and mushrooms for 2 minutes.
Mix in miso and Daiya shreds. Add a splash of almond milk to bring the sauce together. Turn down to low heat let sauce thicken, stirring occasionally.
Toast bread in toaster.
Brown tempeh in non-stick pan.
Slice tomato and place on toast. Salt and pepper the tomato slices to taste.
Place tempeh on tomato slices.
Smother entire sandwich with the creamy mushroom sauce.
Enjoy!
*Courtesy of Jenny Duffy
~The Vegan Project
Cheater’s Kimchi
Posted in Recipes, Sauces, Dips & Condiments, tagged cheater's kimchi, easy kimchi recipe, kimchi, kimchi recipe, kissel sour cabbage, sriracha sauce, vegan, vegan kimchi, vegan recipes on October 15, 2010| Leave a Comment »
If you love kimchi, but don’t have the time to make it yourself this is a perfect shortcut recipe. Also, store bought kimchi can be somewhat expensive. It’s also a perfect quick snack or a condiment with noodles.
Ingredients:
One head Kissel Sour Cabbage
½ cup Sriracha Sauce
½ cup rice vinegar
4 tbsp. Sesame oil
Directions:
Cut cabbage in half, and then in quarters. Then slice each quarter into two inch cubes.
In small bowl mix sriracha, rice vinegar and sesame oil.
Place cabbage into a large mixing bowl and toss with sauce till cubes flake apart.
Place in a beautiful dish and serve with chopsticks!
*Courtesy of Jenny Duffy
~The Vegan Project