Posts tagged veganfoodshare.

For the love of gourmet dark chocolate!! #vegan #whatveganseat #chocolate #vegetarian 

For the love of gourmet dark chocolate!! #vegan #whatveganseat #chocolate #vegetarian 

Roasted Potato and Fennel Soup ! Perfect flavor, even my little picky twelve year old loved it. This would also make a great mashed potato dish without adding the water. I will be using this for the coming holidays as either a soup or mashed potato dish.
Ingredients
2 lbs yukon gold potatoes, cut into 1 inch chunks Olive oil for drizzling
3 fennel bulbs (reserve the fronds)(those are the frilly green leaves)1 large onion, peeled and cut into 1/2 inch slices1 teaspoon saltFresh black pepper 2 cups warm vegetable broth2 cups unsweetened warm almond milk
Preheat oven to 425 F.
I cut all the produce into pieces under one inch. The smaller they are the quicker they roast. Tossed all ingredients with the oil and sprinkle with Himalayan salt and cracked pepper. Line a roasting pan or cookie sheet with parchment paper (you could use aluminum foil but produce may stick a bit) and spread veggies evenly. Cook for about 25/30 min turning veggies after 15 min. 
Once roasted I transferred the veggies to a 4 qt pot with the liquid and used my submersion blender and blended until mostly creamy, I left some fennel and potato pieces. At first I didn’t use the water and had my first bowl as it was which gave me the idea that this would make a great mashed potato dish. The next day when having left overs I added the water and made it more of a soup (which this picture shows)…both ways were delicious ! 
Here is the original RECIPE

Roasted Potato and Fennel Soup ! Perfect flavor, even my little picky twelve year old loved it. This would also make a great mashed potato dish without adding the water. I will be using this for the coming holidays as either a soup or mashed potato dish.

Ingredients

2 lbs yukon gold potatoes, cut into 1 inch chunks Olive oil for drizzling

3 fennel bulbs (reserve the fronds)(those are the frilly green leaves)
1 large onion, peeled and cut into 1/2 inch slices
1 teaspoon salt
Fresh black pepper 
2 cups warm vegetable broth
2 cups unsweetened warm almond milk

Preheat oven to 425 F.

I cut all the produce into pieces under one inch. The smaller they are the quicker they roast. Tossed all ingredients with the oil and sprinkle with Himalayan salt and cracked pepper. Line a roasting pan or cookie sheet with parchment paper (you could use aluminum foil but produce may stick a bit) and spread veggies evenly. Cook for about 25/30 min turning veggies after 15 min. 

Once roasted I transferred the veggies to a 4 qt pot with the liquid and used my submersion blender and blended until mostly creamy, I left some fennel and potato pieces. At first I didn’t use the water and had my first bowl as it was which gave me the idea that this would make a great mashed potato dish. The next day when having left overs I added the water and made it more of a soup (which this picture shows)…both ways were delicious ! 

Here is the original RECIPE

Garden fare: Mango, red & yellow bell pepper, cucumber and carrot on top of a spinach/spring salad mix. Served w/ a sweet & spicy chili dressing.

Garden fare: Mango, red & yellow bell pepper, cucumber and carrot on top of a spinach/spring salad mix. Served w/ a sweet & spicy chili dressing.

Soba Noodles with Sweet Ginger Scallion Sauce... warm and flavorful ! Been wanting to make this, glad I did. Will be making this over and over ! You can find the original recipe here.
100% buckwheat soba noodles are very nutritional and gluten free. They are not related to wheat at all, in fact they are considered a ‘highly nutritious seed’. If you feel like making your own buckwheat noodles, here’s a great recipe.



Ingredients

soba noodles – 1 9oz packet.
mineral salt and pepper to taste
sesame seeds – 2 Tbsp 
cilantro – ¼ cup whole or chopped
cucumber, julienned 
lime wedges (optional)
For Sweet Ginger Scallion Sauce
scallions – 1 cup thinly sliced
ginger – 2 tbsp minced
Sesame oil 2-3 tbsp
chili oil – 2 tsp.
Namo Shoyu, tamari or soy sauce – 1tbsp
rice wine vinegar – 2 Tbsp.
crushed red pepper flakes – 1 tsp. or to taste 
pure maple syrup – 1 Tbsp.
Method
Combine ingredients for Sweet & Spicy Ginger Scallion sauce in a small bowl, test for the seasoning. Set aside for 10 -15 minutes to let the flavors develop.
Boil the soba noodles as per the instruction on the package. Drain water and transfer to your bowl.
Add the sauce and sesame seeds then toss the noodles well. Add your cilantro and cucumber, toss again adding salt and pepper as needed.  Voila…Enjoy!

Soba Noodles with Sweet Ginger Scallion Sauce... warm and flavorful ! Been wanting to make this, glad I did. Will be making this over and over ! You can find the original recipe here.

100% buckwheat soba noodles are very nutritional and gluten free. They are not related to wheat at all, in fact they are considered a ‘highly nutritious seed’. If you feel like making your own buckwheat noodles, here’s a great recipe.

Ingredients
  • soba noodles – 1 9oz packet.
  • mineral salt and pepper to taste
  • sesame seeds – 2 Tbsp 
  • cilantro – ¼ cup whole or chopped
  • cucumber, julienned 
  • lime wedges (optional)
For Sweet Ginger Scallion Sauce
  • scallions – 1 cup thinly sliced
  • ginger – 2 tbsp minced
  • Sesame oil 2-3 tbsp
  • chili oil – 2 tsp.
  • Namo Shoyu, tamari or soy sauce – 1tbsp
  • rice wine vinegar – 2 Tbsp.
  • crushed red pepper flakes – 1 tsp. or to taste 
  • pure maple syrup – 1 Tbsp.
Method
  • Combine ingredients for Sweet & Spicy Ginger Scallion sauce in a small bowl, test for the seasoning. Set aside for 10 -15 minutes to let the flavors develop.
  • Boil the soba noodles as per the instruction on the package. Drain water and transfer to your bowl.
  • Add the sauce and sesame seeds then toss the noodles well. Add your cilantro and cucumber, toss again adding salt and pepper as needed.  Voila…Enjoy!

Vegan sushi for a late lunch it is ! Was inspired by these two versions, ‘Mixed Veggie Rolls by raw vegan and ‘Elizabeth Antoinette. This was my first time making sushi rolls and had alot of fun putting them together. I also added hemp hearts & sesame seeds by lightly pressing them on the avocado and miso so it would stay put. Had three rolls all to myself. :) 

Just picked up some figs, love them ! Having a couple on a toasted sprouted wheat & flaxseed bread w/ raw almond butter. Beautiful and delicious…Happy me :)

Just picked up some figs, love them ! Having a couple on a toasted sprouted wheat & flaxseed bread w/ raw almond butter. Beautiful and delicious…Happy me :)

Creamy Zucchini Pesto w/ ‘Noodles’
So much for what I had originally planned for dinner tonight. I must say this was a wonderful distraction. :) I’m still in food heaven. This was my first attempt at using zucchini noodles and an almost raw sauce. Came out better than I ever imagined. 
Creamy Zucchini Pesto
2 small zucchinis 1 cup fresh basil1/2 tsp Himalayan salt3 garlic cloves1 tablespoon tahini
Directions
Cut zucchinis into 1-inch chunks. Steam chunks over boiling water for about 3 minutes, or until just tender when pierced with a sharp knife. I kept mine a little stiff, I wanted this to be as raw as possible.
Place basil in a food processor and finely chop. Add zucchini, salt, garlic, and tahini. Process in short pulses until everything is finely chopped.
This was adapted from this recipe by Physicians Committee for Responsible Medicine. They are all about Veganism, not only for health but also for animal rights, and I hope more of those in the medical field will follow. :)

Creamy Zucchini Pesto w/ ‘Noodles’

So much for what I had originally planned for dinner tonight. I must say this was a wonderful distraction. :) I’m still in food heaven. This was my first attempt at using zucchini noodles and an almost raw sauce. Came out better than I ever imagined. 

Creamy Zucchini Pesto

2 small zucchinis 
1 cup fresh basil
1/2 tsp Himalayan salt
3 garlic cloves
1 tablespoon tahini

Directions

Cut zucchinis into 1-inch chunks. Steam chunks over boiling water for about 3 minutes, or until just tender when pierced with a sharp knife. I kept mine a little stiff, I wanted this to be as raw as possible.

Place basil in a food processor and finely chop. Add zucchini, salt, garlic, and tahini. Process in short pulses until everything is finely chopped.

This was adapted from this recipe by Physicians Committee for Responsible Medicine. They are all about Veganism, not only for health but also for animal rights, and I hope more of those in the medical field will follow. :)

A little after lunch snack…
Living food for a living body = high vibrations :)

A little after lunch snack…

Living food for a living body = high vibrations :)

Salade du jour: Kale w/ green onions, carrots, red cabbage and a sesame seed dressing

Salade du jour: Kale w/ green onions, carrots, red cabbage and a sesame seed dressing

Toasted quinoa pilaf w/ grilled mushrooms and zucchini. Made this for dinner last night, was a little more involved than most of my dishes, maybe I was just hungry and impatient, toasting the quinoa was the most intensive part since you don’t want to burn it. This photo was taken on my second serving, that says enough. :) Next version I will try with barley. Quinoa and barley = superfoods !

Toasted Quinoa Pilaf

2 tbsps shallots (finely chopped)
3 garlic cloves chopped
1 tbsp sesame seed oil 
1 cup quinoa (barley)
1 1/2 cups vegetable broth
1 1/2 tsps chopped fresh thyme 
1 bay leaf
1 cup red pepper (roasted red pepper diced)
Himalayan salt & cracked pepper to taste


1. In a large saucepan, cook shallots and garlic in hot oil over medium heat until tender.

2. Carefully stir in quinoa or barley.

3. Cook and stir about 5 minutes or until quinoa or barley is golden brown.

4. Carefully stir in broth, thyme, and bay leaf and bring to boiling; reduce heat.

5. Cover and simmer about 20 minutes or until quinoa is tender and fluffy (cook barley about 10 minutes or until tender and liquid is absorbed).

6. Discard bay leaf.

7. Gently stir in roasted peppers.

8. Season to taste with kosher salt and black pepper.

This made enough for two. Adapted from this recipe

For the mushrooms and zucchini, they were skewered and dusted lightly with cumin along with a little bit of salt n pepper before grilling.

Enjoy ! xo

Toasted quinoa pilaf w/ grilled mushrooms and zucchini. Made this for dinner last night, was a little more involved than most of my dishes, maybe I was just hungry and impatient, toasting the quinoa was the most intensive part since you don’t want to burn it. This photo was taken on my second serving, that says enough. :) Next version I will try with barley. Quinoa and barley = superfoods !


Toasted Quinoa Pilaf

2 tbsps shallots (finely chopped)
garlic cloves chopped
1 tbsp sesame seed oil 
1 cup quinoa (barley)
1 1/2 cups vegetable broth
1/2 tsps chopped fresh thyme 
bay leaf
1 cup red pepper (roasted red pepper diced)
Himalayan salt & cracked pepper to taste

1. In a large saucepan, cook shallots and garlic in hot oil over medium heat until tender.

2. Carefully stir in quinoa or barley.

3. Cook and stir about 5 minutes or until quinoa or barley is golden brown.

4. Carefully stir in broth, thyme, and bay leaf and bring to boiling; reduce heat.

5. Cover and simmer about 20 minutes or until quinoa is tender and fluffy (cook barley about 10 minutes or until tender and liquid is absorbed).

6. Discard bay leaf.

7. Gently stir in roasted peppers.

8. Season to taste with kosher salt and black pepper.

This made enough for two. Adapted from this recipe

For the mushrooms and zucchini, they were skewered and dusted lightly with cumin along with a little bit of salt n pepper before grilling.

Enjoy ! xo