Posted in food

Hazelnut & Chard Ravioli Salad

INGREDIENTS

  • 1 lb. raviolis (see headnotes)
  • 2-3 tablespoons extra virgin olive oil, divided
  • fine grain sea salt
  • 2 small yellow onions, thinly sliced
  • 2 cups of chopped swiss chard or kale, deveined
  • 2 tablespoons fresh lemon juice, and zest
  • 2/3 cup hazelnuts, toasted and chopped
  • 1/4 cup Parmesan cheese, freshly grated (optional)
  • 1/4 cup chives, minced

For instructions on how to prepare this dish, visit here 101 cookbooks.

Posted in food

SWEET POTATO AND KALE POT PIE

Sweet Potato and Kale Pot Pie (Vegan, WFPB/Oil-Free, GF)

Wholesome and comforting vegan pot pie made with sweet potato, kale, onion, mushrooms, and soy curls. Oil-free and suitable for whole-food plant-based diets. *Use the rice flour option in the Healthy Vegan Pie Crust recipe to make it gluten-free.Equipment needed: rolling pin, large saute pan, 9.5-inch (1.5 Qt.) deep dish pie plate or similarly sized baking dishPrep Time 25 minsCook Time 50 minsTotal Time 1 hr 15 minsCourse: EntreeCuisine: AmericanKeyword: gluten free pot pie, healthy pot pie, oil free recipes, vegan pot pie Servings: 5 servings Calories: 467kcal Author: Lori Rasmussen

Ingredients

  • 1 unbaked Healthy Vegan Pie Crust Or sub your favorite pie crust
  • 5 ounces Butler soy curls (about 2/3 package)
  • 2 cups oil-free vegetable broth
  • 1 large onion, chopped
  • 2 medium sweet potatoes, peeled and cut into 5/8 inch cubes
  • 8 ounces mushrooms such as cremini (baby bella) or white button, sliced
  • 1 large bunch kale, thick stems removed, chopped
  • 4 cloves garlic, minced
  • 1 tsp sea salt
  • black pepper, to taste
  • 1 1/2 tsp dried thyme or 2 tsp chopped fresh thyme
  • 1/2 tsp ground sage
  • 3/4 tsp smoked paprika
  • dash of cayenne, optional
  • 1/2 cup unflavored, unsweetened non-dairy milk
  • 2 Tbsp arrowroot or corn starch

To find out more, visit www.myquietkitchen.com

Posted in food

VEGAN GLUTEN-FREE PUMPKIN PIE

Ingredients

  • 1 unbaked Gluten-Free Vegan Pie Crust (oil-free) Or your favorite pie crust recipe
  • 1/4 cup rolled oats Use certified GF oats if needed; can also sub 3 Tbsp GF flour or almond flour
  • 3 to 4 Tbsp almond or cashew butter, smooth Omit or sub seed butter or additional oats for nut-free option
  • 1 cup unsweetened non-dairy milk such as almond, flax, rice or oat
  • 1/2 cup plus 1 Tbsp maple syrup
  • 2 tsp vanilla extract
  • 3 Tbsp corn starch or 2 1/2 Tbsp arrowroot
  • 15 ounces pumpkin puree (pureed, cooked pumpkin with nothing added) Sub sweet potato if you like.
  • 2 tsp pumpkin pie spice
  • 3/4 tsp cinnamon plus extra for garnish

Instructions

  • Preheat oven to 350 degrees F. Prebake the pie crust for about 10 minutes, or follow package directions if using a store-bought crust. 
  • Combine all filling ingredients in a blender (oats, nut/seed butter, milk, maple syrup, vanilla, arrowroot or corn starch, pumpkin, and spices). Begin by blending on low, gradually increasing to high speed. The mixuture will be fairly thick. 
  • Once the filling is smooth and creamy, pour it into the prebaked pie crust. Bake for 50 to 55 minutes or until the center looks just set. *Depending on the crust you’re using, you may need to cover the edges with foil or a pie crust shield after 25 – 30 minutes to prevent it from getting too brown. If using my gluten-free crust recipe, the crust should be okay uncovered the whole time. 
  • Let the pie cool to room temperature, then cover and refrigerate at least 3 to 4 hours before serving. See Notes for serving suggestions.

To find out some more, visit this My quiet kitchen.

Image source My quiet kitchen

Posted in food

VEGAN THAI CHICKPEA PATTIES WITH SWEET POTATO WEDGES & SPICY ALMOND BUTTER

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VEGAN THAI CHICKPEA PATTIES WITH SWEET POTATO WEDGES & SPICY ALMOND BUTTER
4 SERVINGS
30 MINUTES
INGREDIENTS
PATTIES

1 15 oz can of chickpeas, well drained
1 clove of garlic, finely minced
1 inch piece of ginger, finely minced
1 tbsp of finely minced jalapeño
1/2 of a red bell pepper, finely minced
Handful of cilantro leaves, chopped
1 tbsp toasted sesame seeds
2 scallions, split down the middle and sliced into half-moons
2 tbsp flax meal
2 tbsp almond flour, oat flour, or flour of your choice
2 tbsp soy sauce
1.5 tbsp brown rice syrup
1 tbsp olive oil

WEDGES

2 Sweet Potatoes, peeled and cut into wedges
1 tbsp coconut oil
Big pinch of salt
1/2 cup of almond butter
3 tsp Sriracha
Hot water to thin

SALAD

1/2 a small red cabbage, sliced thinly
1 red bell pepper, julienned
Handful of sunflower sprouts or sprouts of your choice
Handful of baby kale for each bowl
1/2 cup toasted peanuts, chopped
1 scallion, dark parts chopped
Small handful cilantro leaves
Dressing for the salad:
1 tablespoon white miso paste
2 tablespoons rice vinegar
1/4 cup toasted sesame oil

 

Get more instructions from thyme & temp