Vegan – Page 2 – Kacey Tess

Homemade Pickles

I love anything sour or pickled! I have tried a lot of pickling reciped and have never found one I absolutely loved, until now. I am so happy with this recipe and the great thing about it is they taste great just a few hours after making them and last up to 3 months (although they would never last that long at my home). They have a little heat but if you don’t like heat just leave the jalapeno’s out. I used cucumbers, geen beans, pearl onions and carrots in mine, but throw in anything you have. I will add cauliflower next time. I hope you enjoy these as much as I do!!

Ingredient List:

4 C water
2 C white vinegar
8 garlic cloves peeled
3 tbsp pickling or kosher salt 1 tsp mustard seeds
1 tsp coriander
1 tsp peppercorns

1 tsp crushed bay leaves
(alternatively you could use 4 tsp of pre made pickling spice)

1/4 C fresh dill

2 large cucumbers halved and then quartered2 carrots sliced
2 C green beans trimmed 5 pearl onions peeled
2 jalapeños sliced

Method:

Bring 4 C water to a boil

Add 2 C vinegar and reduce heat to simmer

Add garlic cloves and salt and simmer for 5-10 minutes

In a large air tight container place all of your spices and dill

Add all cut up veggies

Pour the hot liquid over the veggies until jar is full

Let cool

Refrigerate for at least 3-4 hours and enjoy up to 3 months!

Baked Cauliflower Bowl

Baked Cauliflower Bowl with Squash Puree

Ingredient List:

1 package of cubed butternut squash

1/4 C water

1/4 C almond milk

1 Tbsp fresh sage

1 tbsp fresh chive

1 Tbsp olive oil

1 lemon (juice)

Sea salt

1 tsp Black pepper

1 Tbsp curry

1 head of cauliflower cut into florets

5 carrots cleaned and cut in half

1 C quinoa

Mixed greens

Olive oil + vinegar for dressing the greens

Method:

Pre-heat oven to 425 and prepare a lined, greased baking sheet

Cook quinoa according to instructions on box

Place cubed squash and water in a microwave proof bowl

Cook until soft, about 8 minutes

Put softened squash in a blender with almond milk, sage, chive and 1/2 tsp sea salt and 1/2 tsp black pepper

Blend until smooth and set aside

In a large bowl combine 1 Tbsp olive oil, lemon juice, 1 tsp sea salt + curry

Add cauliflower and carrots, mix until all veggies are coated

Pour on to the prepared baking sheet

Bake for 20-25 minutes until cauliflower is starting to brown

Place greens dressed with oil + vinegar at bottom of bowl, add quinoa, squash puree and top with cauliflower and carrots

Enjoy!

Baked Cauliflower Bowl

Vegan Corn Chowder

Ingredient List:

2 tbsp olive oil

1 large onion chopped finely

1 jalapeno seeded and sliced thinly

2 bell peppers seeded and chopped

3 carrots sliced into 1/4” pieces

1/2 head of cauliflower roughly chopped

4 potatoes (I used 2 sweet and 2 purple) cleaned and chopped

1 tbsp dried thyme

1 tbsp dried basil

3 C unsweetened almond milk

4 C vegetable stock

4 C corn

1 C green beans trimmed and chopped roughly

Sea salt and ground black pepper to taste

(Use whatever veggies you have on hand!)

Method:

In a large stock pot heat olive oil over medium

Add onion and peppers

Cook until onions have softened about 5 minutes

Add carrots, cauliflower, potatoes, thyme + basil

Pour in milk + stock (alternatively use 3 C water and 3 tsp bullion paste or cubes)

Bring to a boil

Reduce heat and simmer for 10 minutes

Add corn

Using an emersion blender blend for a few seconds, don’t over-blend. Leave a lot of chunks

Add green beans and cook for an additional few minutes

Taste, add salt and pepper if wanted

Enjoy!

Print Recipe

Coconut Daiquiri

Visit http://sociallyshoppable.com/style/style-inspired-recipe-navy-gingham-menswear-inspired-coconut-daiquiri/ for this recipe!

Vegan Tarts

http://sociallyshoppable.com/style/style-inspired-recipe-vegan-valentines-day-tarts/

{vegan} Southwestern Sheperd’s Pie

What you’ll need: 4 indvidiual servings

2 seet potaoes cooked and peeled (If you’re in a hurry and don’t have time to bake or boil them until soft just poke holes in them with a fork, wrap in a moist papertowl and microwave for 10 minutes or until soft)

1/4 C almond milk

1 C brown or wild rice cooked

1 tbsp olive oil

1 medium white onion chopped

2 garlic cloves minced

1 small package of cremini mushrooms sliced

2 celery stalks chopped

1 carrot peeled and chopped

1 C corn (I use frozen)

1/4 C vegtable stock or water–if needed

1 can diced tomatoes

1 tsp sea salt

1 tsp black pepper (x2)

2 tsp paprika (x2)

What you’ll do:

Heat oven to 350 degrees F

In a large bowl mash the sweet potatoes with milk, salt and pepper

Set aside

In a large skillet heat olive oil over medium heat

Add garlic and roast until fragrant (about 4 minutes)

add onion and cook until translucent

Season with salt and pepper

Add mushrooms, carrot, celery and corn

Cook for a few minutes until slightly softened

Add tomato paste, salt, pepper and paprika

Stir in rice and simmer for 10 minutes

If mixture is too thick add 1/4 stock or water

Spoon rice mixture into individual ramikens and top with sweet potatoes

Sprinkle each pie with rosemary

Back covered with foil for 30 minutes

Enjoy!!

Fresh Spring Rolls

What you’ll need:

1 C Spinach

1 carrot shredded

1 cucumber peeled and cut into small pieces

1 C fresh basil

1/4 C fresh mint

1/4 fresh cilantro

10 spring roll wrappers (rice wrappers, in the asian aisle)

What you’ll do:

Cut and clean all veggies

Get a large skillet and fill it with hot water

Take a spring roll wrapper (only one at a time) and place it in the water until it turns soft, about 10 seconds

Place wrapper on a plate and fold in half

Place 2-3 pieces of spinach on one side of the wrapper, then carrots, cucumber slice, 2 basil leaves, 2 mint leaves and cilantro

Fold the bottom up and roll tightly

Top with sweet and sour sauce

Enjoy!

Sweet and Sour Tempeh {Vegan}

What you’ll need: 4 servings

Sauce:

3/4 C ketchup

1/2 C rice wine vinegar

1/4 C tamari or worcestershire sauce

1 tbsp yellow miso

2 tsp hot sauce (I use Sriracha)

1/2 tsp fresh black pepper

1 clove garlic minced

1/4 C green onion sliced thinly

1/2 C pineapple chopped roughly

1 lemon grass stalk cut into 2-3″ pieces and scored

1 tsp seaseme seeds

(optionaly you could use a store bought sweet and sour sauce)

Bowl:

2 C cooked quinoa (I cook my quinoa with vegetable stock to add flavor)

1 head broccoli steamed

1 head cauliflower steamed

1 yellow squash sliced thinly

1 green zuchinni sliced thinly

1 red bell pepper seeded and de-veined then sliced

1 can of hearts of palm drained and chopped roughly

1 package of tempeh sliced into 1/4″ pieces

What you’ll do:

Combine all ingredients for sauce in a sauce pan, bring to a boil, reduce heat and simmer for 15 minutes

Remove lemon grass and keep warm

Cook quinoa according to package

Steam broccoli and cauliflower

Sautee squash and zuchinni over medium with live oil until translucent

Add red pepper and cook an additional 1-2 minutes

Season squash with sea salt and black pepper

In a large skillet add tempeh and sweet and sour sauce

Cook tempeh for about 10 minutes

Construct bowl

Add quinoa, top with broccoli, cauliflower, squash, zuchinni, peppers, hearts of palm and tempeh

Top with green onions if wanted

Enjoy!!

Blueberry-Chia-Basil Fruit Leather

What you’ll need:

2 C blueberries

5 Strawberries

3/4 C applesauce

3 tbsp chia seeds

4 pitted Medjool dates

2 tsp dried basil

What you’ll do:

Puree all ingredients in a blender

Place on plastic sheet or parchment paper and place in dehydrator

Check at 8 hours, if it peels off easily roll them up and place them in an airtight container

If they are not peeling off easily continue to dehydrate 1-2 additional hours

Enjoy!

Roasted Veggies on Rosemary Polenta

What you’ll need: Serves 2-4 (depending on if this is a main dish or just a side dish)

1 zucchini sliced

1 yellow squash sliced

1 bell pepper of each color (orange, green and red) chopped

2 roma tomatoes quartered

1 package sliced white mushrooms

1 carrot peeled and chopped

1 head of broccoli sliced into large pieces

1 tbsp olive oil

1 tsp dried rosemary

1 tbsp fresh rosemary

Instant polenta ( I use Bob’s Red Mill)

1 1/2 tsp sea salt

1 tsp black pepper

1/4 tsp red pepper flakes

What you’ll do:

Pre-heat oven to 425

In a large bowl or large ziplock back combine all veggies, oil, 1 tsp sea salt, 1/2 tsp black pepper, dried rosemary and red pepper flakes

After all veggies are coated with olive oil spread onto a baking sheet

Bake at 425 for 10-15 minutes until veggies are tender

While veggies are baking make polenta according to instructions on the package

When polenta is done stir in fresh rosemary, 1/2 tsp sea salt and 1/2 tsp black pepper

Remove veggies from oven and serve on top of the polenta

Enjoy!