Vegan Chef April

So, I tried a new recipe today. I had a lot of random things I needed to use up in my fridge, so I came up with this recipe to go along with my side of crispy brussels sprouts and roasted potatoes...and you guessed it, they turned out fabulously! Fabulous Black Bean Burgers Makes: 6 Burgers Takes: ~ 30-40 minutes Served on Dave's Good Seed Bread with some avocado, spinach, and roasted mushrooms (see note). Here's what you need: 2 Cans of Organic Unseasoned Black Beans (drained and rinsed) 1 Poblano Pepper (diced) 1/2 Red Onion (diced) 2 Cloves Garlic (minced) 1/4 Cup Nutritional Yeast 1/4 Cup Psyllium Husk (used as a binder) 2 Flax Eggs  1 TBS Onion Powder 1 TBS Garlic Powder 1 TBS Cardamom (ground) Salt and Pepper to taste  *1/2 Package of Daiya Mozzarella Shreds  *optional To make: Preheat oven to 400° F. Mash black beans with a potato masher until mostly mashed. Add spices and vegetables and stir.  Add remaining ingredients and stir

This creamy sauce was perfected through experimentation with quantities and ingredients, and finally came together into a sauce that you just can't get enough of! Enjoy it with any type of pasta (I used a black bean spaghetti on this particular day), on vegetables, or how every you would like! I am warning you, though, you may just want to eat it with a spoon! Alfredo Sauce with Black Bean Speghetti  Cant Get Enough Alfredo Sauce Time: About 30 minutes Makes: 4-6 Servings You will need: 1/4 Cup Nutritional Yeast 1 Cup of Unsweetened Coconut Milk 1 TBS Garlic Powder 1 TBS Onion Powder 1 TBS Coconut Oil 1/2 TBS Salt + more to taste 1/2 TBS Pepper + more to taste  1 Package of Daiya Mozerella Shreads 1 8oz Package of Baby Bellas (sliced)  1 Red Bell Pepper (Chopped) 1/2 Green Bell Pepper (Chopped) 2 Cups of Spinach 1 Onion (Chopped) 3 Cloves of Garlic (minced) 1 TBS Olive Oil 1 Box of Pasta  (your choice) To Make: In a sauce pan, melt the cocon

Summer Veggie Chili  Time: about 30 minutes Makes: 4-6 Servings  What you will need: 1 Red Onion (chopped) 5-6 Cloves Garlic (minced) 1 Med Zucchini (cut into 1/2in thick pieces)  1 Red Pepper (chopped) 1 Green Pepper (chopped) 1 8oz Package Shiitake Mushrooms (cut into 1/2in pieces)  1 Green Onion (chopped) 1 Can Roasted Tomatoes (drained) 1 Can Black Beans (drained) 1/2 Cup of Corn (I used organic frozen corn) Juice of 1 Lemon 1 TBS Coconut Oil 1 tsp Chili Lime Salt  1 tsp Coriander 1/2 tsp Cumin 1/4 Cup Nutritional Yeast 1 tsp Salt and Pepper + more to taste  *Optional (for topping): Avocado Lettuce Daiya Shreads  To Make:  ~ Heat oil in large pot on med/high heat. ~ Add onion and garlic and cook 1-2 minutes until onions start to get translucent. ~ Add fresh vegetables and spices and cook 1 minute on medium. ~ Add beans, tomatoes, and nutritional yeast and bring to a simmer. ~ Simmer staring occasionally for 15-20 minutes. ~ Rest for 2-3 mi

BBQ Lentil Loaf Serves: 4-6 Takes: 1.5 Hours I served the loaf with a side of baked spicy Zucchini.  What you will need: 1 Cup Dry Green Lentils  2 1/2 Cups + 1/3 Cup  Water  3 TBS Flaxseed (ground) 2 TBS Coconut Oil 3 Garlic Cloves (minced) 1 Onion (finely diced) 1 Red Bell Pepper (diced) 1 Cup Carrot (finely diced) 1 1/4 Cup Oats  1 tsp Dried Thyme 1 tsp Cumin 1 tsp Garlic Powder  1 tsp Onion Powder 1 tsp Smoked Paprika 1 tsp Paprika  1 tsp Iodized Salt  2 tsp Cracked Pepper   Sea Salt to Taste Glaze : 3 TBS Sweet BBQ sauce 1 TBS Balsamic Vinegar 1 tsp Water  To Make: Rinse lentils. In large pot add 2 1/2 cups water and lentils. Bring to a boil, reduce heat, cover and simmer for about 40 minutes, stirring occasionally. Remove lid and set aside to cool. Preheat oven to 350 degrees. In small bowl combine flaxseed meal and 1/3 cup water. Set aside for at least 10 minutes, to thicken (this makes a great binder). In sauté pan heat

I know it has been quite a while, but what better time to come back with a bang then for Independence Day. This holiday is celebrated all over the US with BBQs, swimming, grilling, and of course fireworks. I remember when we lived in AZ, we used to sit outside and grill veggie burgers while watching the fireworks, literally, outside our porch. Now that we live in the city, we had to give up the grill, but that doesn't mean giving up on delicious summer food! These kabobs are the perfect solution for those of you that don't have a grill, but want to have fun summer food (however, they can also be grilled). We've got a new 4th of July food tradition!  Sizzlen Summer Kabobs Make 8-10 Kabobs Takes: about 30-45 minutes   I served my kabobs with a side of baked beans, all on a festive summery plate.  What you will need: 1 Green Pepper (cut into large chunks) 1 Red Pepper 1 8oz package Baby Bellas (whole;washed) 2 Med Red Onions 2 Zucchinis 1 Pound Ex

Delicious and filling, these potatoes are a mountain of happiness! Delicious bowl of spuds, cheese, veggies, and vegan sausage.  Spud Mound Serves 6-8 Takes: 45-50 Minutes What you will need: 3lbs Golden Potatoes 1 TBS Earth Balance (can sub olive oil) 1 TBS Thyme 1 TBS Table Salt 1 TBS Sea Salt 1 TBS Chopped Parsley  1 TBS Minced Dried Onion 4 Cloves Garlic (minced) 1 Large Tomato (chopped) 2 Green Onions (diced) 1 Avocado (smashed) 1 tsp Lime Juice 1/4 Cup Spinach (chopped) 1 Package Tofurkey Spinach Pesto Sausage 1 Package Daiya Mozzarella  Fresh Ground Pepper (to taste) To Make: Place potatoes and table salt into a large pot and all with water. Bring to a boil, then turn down to med and boil 15-25 minutes until potatoes are tender.  Drain and cool potatoes. Preheat oven to 450. Place potatoes on a greased baking sheet. Use heel of hand (or potato masher or fork) to gently smash potatoes, making sure they stay in one piece. Heat Earth Bala