Vegan Chef April

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

I know it has been a while since I have posted. There have been many changes in my life recently that have kept me fairly busy. But now that I have a moment (yay for spring break) I am not only able to try a few recipes, I am able to post about them. So here it is, delicious, protein packed banana bread! Peanut Butter Banana Bread Makes: 1 Loaf Cook Time 40-50 minutes Prep Time: 5 minutes What you will need: 4 Ripe Bananas (mashed) 1/2 cup Creamy Natural Peanut Butter 1/2 cup + 2 TBS Brown Sugar, Divided 1/4 cup Original Unsweetened almond milk 1 tsp Vanilla Extract 1 1/2 Cups Flour 1 tsp Baking Soda 1/2 tsp Salt 1/2 Cup Chopped Walnuts  *Non-Dairy Vanilla Ice Cream (I used Nadamoo) *optional To Make: Preheat oven to 350º.  Grease a 9 inch loaf pan. In large mixing bowl, stir together bananas, peanut butter and 1/2 cup brown sugar.  Add almond milk and vanilla, stir until well blended. In separate bowl, whisk together flour, baking so