vegan – Page 2 – Kacey Tess

Quinoa Pasta Salad

What you’ll need:

1 package of penne quinoa pasta (I found mine at Smith’s) cooked according to package and drained

3 Tbsp olive oil
1/4 C red wine vinegar
1 Tbsp balsamic vinegar
1 lime (juice)
1 Tsp sea salt
1 Tsp black pepper

1 orange bell pepper chopped into bite size pieces

1/2 red onion chopped finely

1 mango peeled and cut into small pieces

10 slices of jalapeño (I used pickled)

2-3 mint leaves chopped finely

1 bunch cilantro chopped roughly

2 Tbsp fresh dill chopped roughly

What you’ll do:

In a large bowl pour in drained pasta (you can use regular quinoa in place of the pasta if you prefer)

Whisk together oil, vinegar, lime, salt and pepper

Pour the vinegar on the pasta and mix thoroughly

Add peppers, onions, mango, jalapeño, mint, dill and cilantro

Mix thoroughly and taste

Add more salt if wanted

Enjoy!!

Chai-Tea Granola Stuffed Slow Cooker Apples

This is the perfect fall dessert! Achieve an apple pie taste without all the work. Head over to http://www.bastionconyc.com for the full recipe.

{raw}{vegan} Beet-Apple Salad

What you’ll need:

1 beet spiralized

1/4 white onion spiralized

1 green apple spiralized

4 celery stalks sliced roughly

1 C arugula

Dressing:

2 Tbsp tahini

4 Tbsp balsamic vinegar

1/2 lemon

1/2 garlic clove minced

1 Tsp toasted sesame seeds

1 pinch sea salt

What you’ll do:

Mix all dressing ingredients and whisk until combined

Mix all salad ingredients in a large bowl

Add dressing

Mix thoroughly

Top with additional sesame seeds

Enjoy!!

I served mine with a quesadilla made with guacamole (see previous blog post ) and sliced tomatoes on a whole wheat tortilla

Bruschetta

What you’ll need:

1 package of heirloom tomatoes quartered

1 Tbsp olive oil (I used a red pepper infused oil I make)

10 basil leaves chopped

1 Tsp balsamic vinegar

1 Tsp sea salt

1 package of crostini

What you’ll do:

In a medium bowl mix together tomatoes, basil, oil, vinegar and salt

Spoon mixture onto crostini

Top with basil

Enjoy!!

{vegan}{raw} Peach Cheesecake

What you’ll need:

2 C walnuts

10 dates

1 orange (juice & zest)

1 1/2 C cashews (raw and soaked overnight if possible)

2 Tsp vanilla

1/4 C coconut oil

1 lemon

4 fresh peaches

2 Tbsp dried pineapple (optional)

1/4 C fresh currants (optional)

Springform pan

What you’ll do:

In a food processor combine walnuts, dates, juice from 1/2 the orange and zest from 1/2 the orange

Spread the walnut mixture in the bottom of the springform pan

In a blender combine cashews, vanilla, coconut oil, juice and zest from the other half of the orange, juice from the lemon

Blend until smooth

If too thick add small amounts of water until it is a thick, creamy consistency

Pour cashew mixture over crust

Cover with plastic wrap and place in freezer for 1-2 hours until firm

Cut peaches up and mash slightly

Remove cake from the freezer and top with peach mixture

Sprinkle dried pineapple and currants on top

Enjoy!!!

Rosemary Mashed Potatoes

What you’ll need:

4-5 small red potatoes washed and quartered

1/3 C flax seed milk (unsweetened)

1 Tbsp vegetable better than bullion

1 Tbsp vegan butter

3-4 sprigs of fresh rosemary stems removed and chopped finely

What you’ll do:

Bring a large pot of water to a boil

Add potatoes

Boil until soft

Drain water reserving a small amount in the bottom

Add milk, butter, bullion and rosemary

Mash until smooth (I like mine a little chunky so I don’t mash all of the lumps out)

Garnish with fresh rosemary

Enjoy!!!

Chili-Lime Veggie Noodles {vegan + gluten free}

What you’ll need:
1 package of brown rice noodles
1 bunch scallions
1 small package of chopped button mushrooms
1 large red bell pepper de-veined, seeded and chopped
1 small head of green or red cabbage chopped
1 Tbsp olive oil
1 avocado sliced thinly
1/4 bunch cilantro chopped finely

Chili-Lime Sauce
1/4 C red wine
3 Tbsp chili garlic paste
1 Tbsp agave
2 Tbsp tamari
2 Tbsp lime juice
2 Tsp lime zest
1 Tsp Red pepper flakes (optional)
2 Tsp garlic salt

What you’ll do:
Cook noodles according to package (bring a large pot of water to a boil, add noodles, cook 5 minutes)

Drain water and add a drizzle of olive oil to help prevent noodles from sticking together

Set aside

In a small bowl combine all ingredients for Chili-Lime sauce and set aside

In a large skillet add olive oil and all veggies and cook for about 5 minutes until slightly softened

Add noodles and sauce

Combine thoroughly

Cook an additional 2-3 minutes until heated all the way through

Plate one serving at a time, add 2-3 slices of avocado and sprinkle with cilantro

Enjoy!!

Falafel Casserole

What you’ll need:

1 C falafel mix (I found mine at Sprout’s)
1 batch of hummus or guacamole (I used garlic hummus)
2 small containers of plain soy yogurt
2 cucumbers sliced thinly
2 vine ripened tomatoes sliced thinly
Juice from 1 lemon
Roasted red peppers chopped finely
10-12 green olives sliced chunky
Sea salt to taste
Ground black pepper

What you’ll do:
Heat oven to 350
In a small bowl mix 1 cup falafel mix with 1/2 c water
Spread on the bottom of a casserole dish evenly
Bake for 15 minutes
Let cool
In a food processor blend yogurt, 1/2 cucumber and lemon juice
Spread hummus evenly over the falafel
Place tomatoes on top of hummus
Place cucumbers on tomatoes
Cover with yogurt sauce
Top with roasted red peppers and sliced olives

Enjoy!!!

Roasted Chickpeas {sea salt + vinegar}

What you’ll need:

2 cans of chickpeas (garbanzo beans)
3 C white vinegar
Sea salt
Olive oil
Dried dill weed
Black pepper

What you do:
Heat oven to 425
Prepare a lined cooking sheet
Add vinegar and chickpeas in a medium sauce pan
Bring to a boil
Turn heat off and let sit for 30 min
Drain chickpeas
Place chickpeas on baking sheet and coat with olive oil
Season with sea salt, dill and pepper
Bake for 20 minutes and stir
Add more oil and seasoning if needed
Return to oven and bake another 20 min (until light golden brown and crispy)

Remove from oven
Season more if desired

Enjoy!!!

{Grandma’s} peas and potatoes

What you’ll need:

2 C milk (I use flax seed milk)
1/4 C butter (I use vegan butter)
6-7 red potatoes washed and cut into small chunks
1 small bag of frozen peas
1 yellow onion chopped finely
1/4 C unbleached all purpose flour
1 Tsp sea salt
2 Tsp black pepper
1/2 Tsp cayenne pepper
2 C cooked brown rice (cook according to the directions on the bag)
1/2 of one vegetable bullion cube

What you’ll do:
Put chopped potatoes in a large pot, cover with water and bring to a boil

Cook for about 10 minutes until potatoes are soft

Add peas and cook another few minutes until peas are warmed through

Drain the potatoes and set aside

In a large skillet add butter and onions

Cook 3-4 minutes until translucent

Add flour and mix thoroughly

Add sea salt, pepper and cayenne

Slowly add milk and mix well

Let cook for 2 minutes

Add potato and pea mixture

Add bullion to cooked rice

Mix thoroughly and serve with brown rice on top

Enjoy!!