Summer cookouts are just around the corner. Impress your guests with this light spin on a vegan potato salad!

Tags: gourmet vegan recipes, healthy vegan dishes, vegan diet plan, vegan recipes

Asian Glass Noodle Salad

Spring is on it’s way, and along with it comes inspiration for intriguing new vegan recipes!

If you’re ready to set aside the casseroles and stews, and dig into a hearty salad, this recipe from Callicoon Kitchen provides the perfect bridge from winter to summer with hearty cold-weather flavors in a light, slightly spicy dressing. More proof that salads don’t have to be boring and predictable!

Chilled Asian Glass Noodle Salad

Ingredients

6 ounces cooked Asian Glass Noodles, chilled
5-6 Turkish figs – chopped
1 small handful organic microgreens
1/2 peeled and diced raw golden beet
1/2 roasted sweet potato cooled and diced
2 Tbs Austrian pumpkin seeds
3 Tbs toasted sesame oil
3 Tbs rice wine vinegar
1/2 tsp kosher salt
1/4 tsp red pepper flakes

Directions
In a large mixing bowl add the chilled noodles, figs, beets and sweet potato one at a time, mixing well after each. Add pumpkin seeds and micro greens, then finish with sesame oil, rice wine vinegar, and pepper flakes. Check for seasoning and serve immediately.

21 Dec 2017

Tags: dumplings, gourmet vegan recipes, vegan diet plan, vegan recipes

Spinach Dumplings with a Tangy Twist

These delectable spinach dumplings are filled with orange cauliflower, black lentils, and quinoa, and are finished with shaved toasted garlic and a spicy mango dipping sauce… Now that’s a mouth full!

“Everybody Wang Chung Tonight”🍴 If you love whipping up special, unique creations in the kitchen, you’re going to adore this dish. We’re talking about home-made, from scratch, healthy, nutrient and protein-rich dumplings here!

⭐️⭐️“SPINACH DUMPLINGS FILLED WITH ORANGE CAULIFLOWER, BLACK LENTILS AND QUINOA FINISHED WITH SHAVED TOASTED GARLIC AND A SPICY MANGO DIPPING SAUCE⭐️⭐️

Ingredients for Dumpling Wrappers

1 cup chopped baby spinach
1 1/2 cup water
2 cups A/P flour
1 tsp kosher salt
1/2 cup very hot water (not boiling)
1/4 cup plus about 3 tbsp spinach purée

Directions: In a large bowl combine chopped spinach and water and purée with an emulsion blender until completely dissolved. In a separate bowl combine flour and salt and mix well. Slowly add hot water and spinach purée and mix well until a shaggy dough forms. See our other Dumpling recipes on how to roll out dough and fill them.

Ingredients for filling

1/2 cup cooked Quinoa
1/2 cup cooked baby Black Lentils
1/2 cup cooked, fine chopped orange cauliflower
2 cloves minced garlic
1 tbsp minced ginger
3 tbsp toasted sesame oil
4 tbsp low sodium Soy sauce
1/4 cup finely chopped cilantro

Directions: In a large bowl combine all ingredients and mix well after each and set aside.

Ingredients for mango dipping sauce

1 mango diced
2 tbsp chopped cilantro
2 tbsp chopped shallot
1 tbsp Soy sauce
1 tsp sriacha
1/2 tsp chili sauce
3 tbsp coconut milk..start with 2 until desired consistency is reached

Directions: In a food processor combine all ingredients and refrigerate. Garnish with black sesame seeds. Enjoy🍴

Tips: Do not over stuff dumplings..⭐️

12 Aug 2017

Tags: gourmet vegan recipes, healthy vegan dishes, kale, kale salad, salad, tropical salad, vegan diet plan, vegan recipes

Tropical Kale Salad: A Tantalizing Summer Dish

This unique gourmet vegan recipe for Tropical Kale Salad is made with sweet kiwi, macadamia nuts, and mango, and is topped with a bright tangerine vinaigrette is super simple to make!

Full of brilliant colors and packed with a variety of nutrients, this tropical kale salad is a perfect vegan dish to serve in the sizzling months of summer.

Refreshing and satisfying, this salad is also gorgeous to look at. You’re sure to receive tons of compliments on the presentation alone. And then when you and your guests dive in, the flavors will tantalize taste buds!

In case you are wary of eating too much fruit, check out the post, Adopting a Healthy Vegan Diet Plan: The Fruit vs. Sugar Confusion. Ella gives you all the info you need to feel good about nourishing your body with fruit.

Tropical Lacinato Kale Salad with Sweet Kiwi, Macadamia Nuts, Mango, and a Bright Tangerine Vinaigrette

Ingredients for Salad
Serves 2

2 Large handfuls Lacinato kale chopped
1 small handful organic pea shoots chopped
1/4 red onion thin sliced
1/2 cup macadamia nuts
1 Kiwi sliced
1/2 mango thin sliced
8 heirloom baby tomato sliced
1/2 cup Rosemary croutons cubed
6 assorted olives
chia seeds for garnish

Ingredients for Tangerine Vinaigrette

1/4 cup juice of tangerines and zest of 1 Tangerine
1/4 cup extra virgin olive oil
1 small clove minced garlic
1/2 tsp Dijon mustard
1 tsp rice wine vinegar
1/2 tsp chopped dill
1 tsp agave nectar
1/4 tsp kosher salt
1/8 tsp ground pepper

Directions for dressing

Combine all ingredients in a mixing bowl except olive oil. Whisk well. Slowly drizzle and whisk in extra virgin olive oil. Refrigerate for 1 hour.

Directions for Salad

In a large mixing bowl combine kale, pea shoots and onion. Serve in a chilled plate. Evenly distribute macadamia nuts, kiwi, tomato, croutons and olives evenly between both plates. Top with sliced mango and garnish with his seeds. Drizzle on tangerine vinaigrette and serve immediately

Tips: Baby Spinach can be substituted for Kale. Pecans can also be substituted for macadamia nuts. Be sure to serve chilled.

Enjoy🍴

*Like this recipe? Check out more of my creative, gourmet vegan recipes!

11 Jul 2017

Tags: easy vegan recipes, gourmet vegan recipes, grilled vegetables, healthy vegan recipes, kebabs, vegan barbeque, vegan diet plan, vegan meal plan

Succulent Fajita Spiced Grilled Vegetable Kebabs

Nothing says summer better than grilling out, and who doesn’t like succulent grilled vegetable kebabs?

This easy vegan recipe is nutrient-packed, and overflowing with flavor. In addition to the mouth-watering seasoning, using vegetables with a variety of textures is key for creating this satiating plant-based meal.

Fajita Spiced Grilled Vegetable Kebabs

⭐️Ingredients for Kebabs

1 lb. tiny potatoes cooked 90% through and cooled
1 large zucchini cut into 1 inch pieces
1 red onion cut into small pieces
1 large handful Shiitake Mushrooms..stems removed
1 orange pepper cut into 1 inch pieces
Few torn 1 inch pieces of raddichio
1 pint baby heirloom tomatoes

⭐️Ingredients for Fajita Seasoning (thoroughly combine)

2 ½ tbsp smoked paprika
2 tbsp kosher salt
1 ½ tbsp crushed black pepper
2 ½ tbsp garlic powder
1 tbsp cayenne pepper
1 ½tTbsp dried oregano
1 ½ tbsp dried thyme

Heat a well greased grill on medium heat. In a large mixing bowl combine all ingredients and coat with Callicoon Kitchen Fajita Seasoning. Add a few tablespoons of olive oil to keep moist and gently coat. Mix well. Cover and refrigerate at least 2 hours. Build kebabs on pre soaked dual wooden skewers to allow easy flipping. Cook for a few minutes on each side until slightly charred. Remove and serve with our Grilled Tomatillo Salsa.

⭐️Ingredients for Grilled Tomatillo Salsa

1 pound Tomatillos
3 cloves garlic
1/4 Vidalia onion sliced
1 Serrano pepper
1 small bunch cilantro
1 lime juice and zest
1 tsp kosher salt

Preheat well greased grill on medium high heat. Unpeel tomatillo from husk and rinse under water to remove outer sticky texture. Lay tomatillo, serrano, onions and garlic on grill. Remove when all are slightly charred (onion and garlic will cook quicker). Tomatillo and serrano should be soft. Place both serrano and tomatillo in a covered bowl and allow to cool for approx 20 minutes. Combine all ingredients into a food processor. Check for seasoning. Allow to chill and serve.

Enjoy!

07 Feb 2017

Anna

Tags: easy vegan recipes, gourmet vegan recipes, vegan breakfast, vegan muffins

Vegan Banana Crumb Muffins

Anna’s Easy-Peasy Vegan Recipe Pick: Vegan Banana Crumb Muffins

This week’s featured easy vegan recipe is by the Minimalist Baker and it’s one of my all time favorite treats, in part because you make everything in one bowl so clean-up is a breeze! My boyfriend is a big fan as well. When I made them, I made a few adaptations, which I will put in parenthesis after the original ingredients. I consider these a “weekend brunch treat” as part of my healthy vegan diet plan because they have some sugar in them. During the week, I like to keep my breakfasts whole foods-based (I drink a lot of Super Food Smoothies)!

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Author: Minimalist Baker

Recipe type: Breakfast

Serves: 11

INGREDIENTS

Muffins:

2 flax eggs
4 medium ripe bananas (don’t worry about measurements – it’s forgiving)
heaping 1/2 cup brown sugar, packed
1/4 cup vegan butter (such as Earth Balance) or coconut oil, melted (I used coconut oil)
1 tsp vanilla extract
2 tsp baking soda
1/2 tsp sea salt
1.5 cups whole wheat pastry flour (I used 1/2 cup oat flour, 1/2 cup sorghum flour, and 1/2 cup spelt flour)
1/2 cup rolled oats
1/4 cup walnuts, chopped (optional)

Crumble Top:

1/4 cup raw sugar
5 Tbsp unbleached all purpose flour (I used spelt flour)
2 Tbsp vegan butter (such as Earth Balance)

INSTRUCTIONS:

Preheat oven to 375 degrees F and lightly grease a standard size muffin tin (will make 10-11 muffins)
Prepare flax egg in a large mixing bowl. Let set for 5 minutes.
Add banana and mash, leaving just a bit of texture.
Add brown sugar, baking soda, salt and whisk for one minute.
Stir in vanilla, melted butter and mix.
Add flour and oats and stir with a spoon or spatula until just combined. Lastly, fold in walnuts (optional).
Divide batter evenly among 10-11 muffin tins, filling a generous 3/4 full (I fill mine practically full for aesthetic effect).
Quickly wipe your mixing bowl and add crumble ingredients. Prepare crumble top by mashing ingredients together with a fork until crumbly like wet sand. Generously top muffins with streusel. You should have leftovers.
Bake for 17-22 minutes or until tops are golden brown and a toothpick or knife comes out clean. Let cool for a few minutes, remove from muffin tin and serve warm. Once completely cooled, store in a covered container at room temp for several days. Freeze for longer term storage.

Would love to hear if you agree with me about how easy and delicious these vegan muffins are, and if you made any other substitutions that worked well!

– Anna

09 Dec 2016

Tags: gourmet vegan recipes, vegan diet plan, vegan meal plan, vegan recipes

Grilled Tandoori Tofu and Bell Pepper Kebabs with Coconut & Lemon Basmati Rice

Celebrate the seductive and sensual spices of India with this incredibly impressive vegan recipe from Callicoon Kitchen.

GRILLED TANDOORI TOFU and BELL PEPPER KEBABS with a COCONUT and LEMON BASMATI RICE

Ingredients for Kebabs

1 block extra firm tofu cubed and drained
2 tbsp olive oil
1 tbsp curry powder
1 tsp ground cumin
1 tsp ground turmeric
1 tsp cayenne pepper
2 tsp paprika
1 cup non dairy yogurt
1 lemon juice and zest
5 cloves minced garlic
1 tbsp minced ginger
1 red pepper cubed
1 yellow pepper cubed
2 tsp kosher salt

Directions

In a sautee pan heat olive oil over med/low heat…cook cumin, turmeric, paprika, curry and cayenne approx 1-2 minutes until fragrant…set aside to cool..In a large bowl add yogurt, lemon juice and zest, garlic and ginger and salt…fold in cooled spice mixture and mix well..Coat tofu in a sealed plastic bag overnight..or minimum 3 hours..Soak skewers in water and heat grill over med/high heat..thread tofu and peppers alternating each..grill approx 3 minutes per side..until slightly charred..

Ingredients for Rice

2 tbsp olive oil
5 Scallions thin sliced (white and green)
4 cloves minced garlic
1 lemon ..zested and juiced
1 cup basmati rice
1/2 tsp ground turmeric
salt and pepper to taste
1 cup coconut milk
1 cup vegetable stock
small handful fresh dill

Directions

In a deep pot heat oil over low/med heat…add scallion and cook 1 minute..add garlic and zest and lemon juice cook 1 minute..add rice, turmeric salt and pepper and cook 1 minute..Stir in coconut milk and vegetable stock and bring to a boil..reduce to simmer, cover and allow to cook approx 18 minutes until liquid is evaporated…add water if needed…blend in fresh dill and serve..

Enjoy!

-Ron

26 May 2016

Tags: gourmet vegan recipes, salad recipes

1 Comment

Japanese Cucumber, Orange Pepper and Red Grape Salad

This gourmet vegan salad recipe is sure to please your taste buds (and it looks beautiful too)!

Sleek, Swanky, and oh so Slimming our…””Japanese Cucumber, Orange Pepper and Red Grape Salad””…with Black Sesame Seeds finished with a Bright Sesame Vinaigrette with allow you to stay..”Cool as a Cuke!”…all Summer Long!

Ingredients

3 cups sliced English Cucumber..(half moon)
1/2 cup very thin sliced red onion
3/8 cup thin sliced Orange Pepper
1 cup seedless plump red grapes sliced in half
3 Tbsp chopped chives
1 1/2 tsp black sesame seeds
1/2 of an Orange…zested
1/4 tsp red pepper flakes
Kosher Salt and Pepper to taste

Ingredients for Dressing

1/4 cup rice wine vinegar
3/4 tsp toasted sesame oil
1 tsp agave nectar
1/8 tsp kosher salt

Directions..In a large bowl..combine all ingredients except dressing and gently fold together..in a small bowl combine rice wine vinegar, agave nectar and salt..then slowly whisk in sesame oil..pour directly over cucumber salad..cover and refrigerate at least 15 minutes to allow flavors to come together…recheck for seasoning…garnish with more black sesame seeds…Enjoy!!!

-Ron

08 May 2016

Danielle

Vegan Recipes

Tags: brussels sprouts, easy vegan recipes, gourmet vegan recipes, healthy eating, healthy recipes, healthy vegan dishes, vegan pasta, vegan pasta dishes, vegan recipes

Artichoke and Brussels Pasta

Who wants a FANCY pasta dinner? I do!
This vegan pasta dish is perfect for meatless Monday, for any other night of the week when you need something quick and easy! I used linguine, but feel free to use any type of pasta you like, even whole wheat or gluten free noodles! This is something ANYONE can cook and that most people would love to scarf down.

Ingredients:

1 LB Pasta
1 bag Brussel Sprouts
2 cans quartered Artichoke Hearts
5 cloves Garlic
Juice from one Lemon
As much olive oil as you would like to coat the pasta
Sea Salt to taste

Instructions:

1. Boil your pasta water
2. Warm your olive oil on your cast iron skillet
3. Slice your Brussels (I sliced each Brussel twice)
4. Sautée your Brussels for about 3 minutes so they aren’t over cooked but have a little color on them. (I added some pink salt)
5. While the Brussels are in the pan, slice your garlic.
6. Add pasta to boiling water
7. Remove the Brussels (keep the heat on)
8. Add more oil to the Brussels pan, enough for a pound of pasta.
9. Add your garlic to the heated oil
10. Rinse and drain two cans of quartered artichoke hearts
11. Add the artichoke hearts to the garlic and oil.
12. Once the pasta is cooked add it to the skillet with the garlic and artichokes. Squeeze the juice from one lemon onto the pasta and add salt and Brussels. Toss all together for a few minutes

I hope you love it as much as I do!

Danielle

15 Apr 2016

Dani Lynch

Going Vegan Tips, Guest Blog Posts, Holistic Health, Traveling Vegan, Vegan Fitness, Vegan Nutrition, Vegan Recipes

Tags: gourmet vegan recipes, kale, kale recipes, kale salad, salad recipes, vegan diet plan, vegan recipes