Veggie Chili

This vegan chili is so good and chock full of veggies!

  • 2 tbsp cumin
  • 2 tbsp olive oil
  • 1 onion, sliced thin
  • 3 cloves garlic, minced
  • 2 jalapeños, chopped fine
  • 2 tbsp chili powder
  • 1 tempeh bar, crumbled
  • 1 zucchini, diced
  • 1 sweet potato diced
  • 2 15 oz cans black beans, rinsed
  • 1 28 oz can crushed tomatoes
  • 2 c water
  • Salt and pepper
  • 1 diced avocado
  • 1 bunch green onions, chopped
  • 1/2 c shredded vegan cheese

In a large pot heat oil over medium heat. Add onions, garlic and jalapeños and cook until onion is soft.

Add the spices, Zuks and potato and cook for 3 – 4 minutes. Add beans, tomatoes and water and bring to a boil, then simmer for 30 minutes.

Serve topped with avocado, onions and cheese.

Serves 8.

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Cauliflower Gnochi

Trader Joe’s Cauliflower gnocchi are so good -and make for a perfect quick weeknight meal. I used the artichoke Aioli form another recipe toasted some bread crumbs and add red some roasted tomatoes. So good!

    1 package Trader Joe’s Frozen Cauliflower Gnocci
    2 tbsp olive oil or butter
    1/2 c roasted tomatoes
    1/4 c gluten free or regular bread crumbs

Spray a small pan with olive oil and toast the bread crumbs over medium heat.

In a large skillet over medium heat add oil or butter and cook the gnocchi till brown on all sides. Stir in the sauce and tomatoes and cook till heated through. Top with breadcrumbs.

Serves 2.

Chickpea Crepes with Mushrooms

This recipe is from crazy sexy kitchen it is wonderful and gluten free!

Artichoke Aioli

  • 1 c raw cashews, soaked for 4 hours
  • 1/8 – 1/4 c water
  • 3 tbsp lemon juice
  • 1/4 c artichoke hearts + 1 tbsp marinade
  • 2 tbsp tarragon
  • 2 tbsp parsley
  • 1 1/2 tbsp shallot
  • Salt and pepper

Chickpea Crepes

  • 1 1/2 c water
  • 1/2 c olive oil
  • Salt and pepper
  • 1 1/3 c chickpea flour
  • 2 tbsp rosemary

Mushrooms

  • 2 tbsp vegan butter
  • 1 1/2 c mixed mushrooms, chopped
  • 2 tbsp chives

Tomatoes

  • 8 oz cherry tomatoes
  • Olive oil spray
  • Salt and pepper

For artichoke Aioli: Combine all ingredients in a high spread blender until smooth, add more water if needed.

Chill.

Crepes: Combine all ingredients until smooth. Heat a griddle over medium, spray with olive oil. Ladle 3/4 c on the mixture and spread to a thin circle, cook 3 – 4 minutes per side. Repeat.

Tomatoes: Toss tomatoes with other ingredients and roast at 425 for 10 – 15 minutes until they start to crack.

Mushrooms: heat a pan over medium heat, melt butter and add remaining ingredients and sauté for 10 minutes until they have release their moisture and the pan Is almost dry.

Divide the mushrooms and tomatoes among the crepes and top with Aioli.

Serves 4 – 6.

Eggplant Parmesan Gratin

This recipe is from Tartine all Day – I made a few changes to make it vegan, you can use regular cheese if your prefer.

  • Olive oil
  • 2 lb eggplant, sliced 3/4 inch thick
  • Salt
  • 1 c quinoa, well rinsed
  • 2 lb tomatoes, cored and halved
  • 1/2 onion
  • 2 cloves garlic
  • 3 sprigs thyme leaves
  • 8 oz nut ricotta cheese
  • 1 bunch of basil
  • 2 c grated vegan mozzarella

Heat oven to 400.

Spray a 9×13 glass baking dish with olive oil. Spread quinoa across the bottom.

Heat grill over high heat. Spray with olive oil and grill eggplant about 3 min per side. Season with a little salt and set aside.

Combine tomatoes, onion, garlic thyme and salt in a food processor and pulse until chunky.

To assemble, spoon 1/2 the tomato sauce over the bottom of the pan, top with eggplant slices, dot with “ricotta” and sprinkle with “mozzarella”, top basil and repeat.

Bake for 45 min until golden brown. Let cool 10 min and serve.

Serves 6 – 8.

Grilled Eggplant Salad

This is one of those dishes that evolves when you look in the fridge and can’t figure out what to cook tonight! It turned out so good and it literally took less than 20 min!

  • 2 small eggplants, sliced 1/4 inch thick
  • 1 package grilling cheese
  • 1 – 2 tomatoes, sliced 1/4 inch thick
  • Olive oil
  • Salt and pepper
  • Olive
  • Pesto
  • Preheat grill on high. Brush or spray eggplant with olive and season with salt and pepper.
  • Grill eggplant and cheese for 5 min per side or until nicely charred and softened.
  • Layer eggplant, cheese, tomato and repeat. Top with sliced olives, pesto and a drizzle of olive oil.
  • Serves 2.
  • Raw Lasagna

    This is from Vegan 100 by Gaz Oakley. It is a bit of work and oh so worth it!! Slice the zucchini as thin as possible for the best results. If you have leftovers it makes a great lunch!

    “Cheese” sauce:

    • 1 c raw cashews, soaked for 1 hour, drained
    • 2 tbsp lemon juice
    • 2 tbsp nutritional yeast
    • 1 tsp thyme
    • 3/4 c almond milk
    • Salt and pepper

    Place all ingredients in a food processor or blender and pulse till smooth. Pour into a container and chill in fridge.

    Tomato Sauce:

    • 1/3 c sun dried tomatoes in oil, drained
    • 1 large tomato, chopped
    • 2 tbsp olive oil
    • 1 clove garlic
    • 4 tbsp water
    • 1 tbsp lemon juice
    • 1 tbps basil leaves

    Combine in a food processor and pulse till almost smooth.

    Pesto:

    • Handful of basil
    • Handful of parsley
    • 1/2 avocado
    • 2 tbsp olive oil
    • 1/4 c water
    • 1/2 c pine nuts
    • 1 clove garlic
    • 2 tbsp lemon juice
    • Salt and pepper

    Combine in a food processor, pulse until smooth and chill till ready to use.

    For lasagna:

    • 4 small zucchini, sliced thin as possible lengthwise
    • 2 large tomatoes, sliced thin
    • Basil leaves

    On a plate layer zucchini sliced, basil leaves, tomato slices, spread on pesto, spoon on tomato sauce and spread “cheese” sauce, repeat.

    Serve 4.

    Zuk Pasta with Uncooked Tomato Sauce

    Super fresh and healthy!

    12 oz tomatoes, chopped

    1/4 c olive oil

    1 tsp salt

    1 clove garlic, minced

    1/2 tsp red pepper flakes

    1 lb Zucchini cut into spirals

    5 oz ricotta

    1/4 c pine nuts

    In a 12 inch skillet, add olive oil and zuks, cook for 5 – 7 minutes until soft add tomatoes, olive oil, salt, red pepper flakes and garlic. Divide among bowls and top with ricotta.

    Serves 4.