Chickpea Flour Vegan Omelette with Onions and Tomato

This is so simple to make! You can also adapt it using other veggies. I love chickpea flour, it´s a must-have here.

From Vegan Richa
Recipe: http://www.veganricha.com/2014/09/vegan-omelette-eggless-chickpea-flour-pancake-soy-free.html

Creamy Plantain Veggie Pasta

It was amazing. I could not believe how umami such a combination of ripe banana and chili could bring. New favorite in this home.

I am ashamed to admit I was not giving too many credits to this recipe at first. In a way I just wanted to get rid of a very ripe plantain I had and this dish crossed my path (or screen).

You can use the sauce over normal pasta, I used slighly sautéed zucchinis, carrots and a thin slices of red pepper with the sauce. Go easy with the chili. I used half of whats asked for and it was hot enough for me.

From Purely Twins
Recipe: http://purelytwins.com/2016/03/02/creamy-plantain-veggie-pasta-paleo-gluten-free-recipe/

Taco Spice White Bean Quesadilla

Just WOW. That's all I have to say about it. And this homemade pepper jack cheese, really...

From Vegan Richa
Recipe: http://www.veganricha.com/2014/01/taco-spice-white-bean-quesadilla-vegan.html

Smoky Lentil and Sweet Potato Rice

So hearty, so good! You'll want to make another batch of this...

I served with rice, not tacos (gluten-free). 

From Vegan Richa
Recipe: http://www.veganricha.com/2014/07/smoky-lentil-and-sweet-potato-tacos.html

Baked Tofu Balls

Found a tofu around that needed to be cooked before getting too old. These balls are delicious served as a side dish or used as "fake" meatballs over spaghetti and sauce. 

Ingredients:

1 cup firm/extra firm tofu (150g), mashed with a fork

2 TBS onions, chopped

1-2 cloves of garlic, roasted or cooked until golden (not raw)

1 small carrot, grated

3 TBS fresh parsley, chopped

2 heaping TBS rice flour

1 dessert spoon (or to taste) olives or capers, chopped (optional)

1 TBS olive oil

Salt and pepper, to taste

Ground flax seeds/Flax meal to coat

Directions:

Pre-heat oven to 200°C. Process the tofu, onion and garlic until well blended into a rough dough. 

Transfer the mix to a bowl. Add the carrot, salt, pepper and olive oil. Mix. Then add the rice flour and, if used, the olives or capers. 

Roll into small balls and run them over the ground flax seeds to coat. Bake for ca. 15 minutes. 

From Blog Hortelã

Recipe (in Portuguese): http://bloghortela.com/bolinho-de-tofu-assado/

Meat Lovers Seitan Meatloaf

I'm no meat lover, but this seitan recipe is simply awesome! I thought about trying this as an option in sandwiches like if it were a burger. Works perfectly.

VERY IMPORTANT: don't forget to line your loaf pan with foil, and then with parchment paper. If you fail to do that, the seitan is going to stick to the pan (I used a 18X cm, don't go for bigger ones because it will turn too flat, the meat doesn't rise).

Personal twist: Since I was breastfeeding at the time I baked this, I decided to make a few changes (I was avoiding onion, garlic and hot spices):

- 1 TBS garlic powder > 1 TBS Assafaetida

- 1 TBS onion powder > 1 TBS Assafaetida

- 1/2 tsp  Chile Garlic Paste > 1/2 tsp mild curry sauce

From Brand New Vegan
Recipe: http://www.brandnewvegan.com/recipes/seitan-meatloaf

Vegan Obatzda

This cheesy spread is traditionally served in Bavaria. I’ve never had the original one, but was obsessed by this vegan version! Delish!

Ingredients:

80g cashews
70g red onion
1 TBS olive oil
200g smoked tofu
100g margarine
10–12g rolled oats
1 tsp sweet paprika powder
½ tsp hot paprika powder (optional, can be too hot for some people)
½ tsp marjoram
1 pinch of salt
Freshly ground black pepper
Good pinch of ground caraway
2 TBS apple vinegar
1 bunch chives

Directions: 

1. Soak cashews overnight or at least for 6 hours in water to soften them. Discard water and rinse the cashews. Set aside.

2. Cut a few onion rings and save them for garnishing. Chop the rest into small cubes. Heat oil in a skillet over medium heat and add the chopped onion and cook them until lightly brown. Set aside.

3. Using a mixer or food processor, blend the tofu, soaked-softened cashews, margarine, oats, both paprika powder, salt, ground pepper, caraway and vinegar until pureed.

4. Chop chives and add half of to the blended mix. The rest save to garnish together with the previously cut onion rings.

Tip: serve with some vegan salt sticks or pretzels.

From Schrot & Korn
Original recipe (in German): http://schrotundkorn.de/rezepte/lesen/obatzda-vegan.html

Chickpea Scramble and Red Cabbage Brown Rice Bowl

Super healthy dinner featuring "egg-style" chickpea. 

From Pickles & Honey
Recipe: http://www.picklesnhoney.com/2015/01/19/chickpea-scramble-red-cabbage-brown-rice-bowls/

How to Make Kale Chips

Kale was on sale and I had a HUGE bag of local produce for less than half price of a normal bag. Took the chance and bought it. Now, what?

I've heard about kale chips a long time ago but never really cared about it because I'm far from a fan of kale but wanted to use this healthy green wisely. Froze most of it and went for the chips.

They get REALLY crispy and will make you love kale! Remember that each oven is different. I baked them in mine for 15 minutes in my oven, 10 min and then turning the tray for another 5 minutes.

From The Kitchn
Recipe: http://www.thekitchn.com/how-to-make-kale-chips-cooking-lessons-from-the-kitchn-183073

The Best Coconut Flour Chocolate Chunk Bars

I love baking cakes with coconut flour. It's quite unique to deal with it, but it leaves such a delicious sweetness in everything!

Super moist and so good!

From Ambitious Kitchen
Recipe: http://www.ambitiouskitchen.com/2014/07/the-best-coconut-flour-chocolate-chunk-bars/

Vegan Broccoli Balls

Just as the author said, I've also been trying to incorporate more broccoli in my meals although I don't like it. But with these balls I was able to sneak them in and they taste REALLY GOOD. I totally recommend not skipping the (vegan) cheese.









From Vegan Richa
Recipe: http://www.veganricha.com/2016/01/vegan-broccoli-balls.html

Vegan Sesame Chicken

This Asian dish comes out perfect with little fuss and inexpensive ingredients you probably have on hand.

For a gluten-free version, use All-Purpose gluten-free flour. I used spelt this time (it has gluten). Personal note: the molasses is strong in the sauce. If you don't like molasses, try some other liquid sweetener.

From Brand New Vegan
Recipe: http://www.brandnewvegan.com/recipes/vegan-sesame-chicken

Jackfruit "Chicken"

I was just craving for something that would have the consistency of chicken and, of course: jackfruit! I had totally forgotten about a green jackfruit can I still had (need to buy more asap!).

 

The original recipe is for a taco, but I honestly just wanted to make a good old normal meal with it. A healthy and favorful dish for dinner.

From Ichiban Vegan
Recipe: http://ichibanvegan.weebly.com/blog/vegan-mofo-day-15-pulled-jackfruit-tacos

Creamy Tagliarini with Mushrooms

This is one of the most satisfying meals I’ve ever eaten. I'm just in love with this cashew cream… I think the more I discover about vegan food, the more I fall in love with it; it's so delicious!

I had a hard time this week to find funghi so I made this recipe with fresh wild mushrooms. I also used a handful of sundried tomatoes instead of normal ones because I simply love them. For basic use you need to soak them in water for a couple of hours.

A thousand hurrays to my friend Veganana and her outsdanding creations.

From Veganana

Recipe: http://blog.veganana.com.br/2013/05/talharim-cremoso-com-funghi.html (scroll down for English version)

Almond Cheese with Herbs and Paprika

My logic: made almond milk? = let’s have some cheese. J

From my dear Veganana, the queen of cheese. Scroll down the link for English version.

From Veganana

Recipe: http://blog.veganana.com.br/2014/07/queijo-de-amendoas-com-ervas-e-paprica.html

Cheese-Stuffed Burgers

I know now what to bring to my next BBQ party and make meat-eaters envy me.

For the burgers: http://vegweb.com/recipes/simple-and-yummy-textured-soy-protein-burgers (use gluten-free flour if you want)

For the filling: My Vegan Cassava Cheese

Vegan Plantain Buns

These buns are super fluffy! Simply the PERFECT snack. Super nutritious and tasty. My friend Marli (author of this recipe) made them on a skillet, but I decided to bake them as you can see in the step-by-step below bellow.

Ingredients:

Dry ingredients:

1 cup gluten-free oat flour
1 TBS tapioca starch
1 TBS chia seeds
1 tsp baking powder
Pinch of salt (I used smoked salt)

Wet ingredients:

1 ripe plantain
1 TBS tahine
1 cup water

Directions:

1. In a big bowl, mix all dry ingredients. Set aside.

2. Using a small blender or food processor, blend all wet ingredients until smooth (or mash banana manually first and then add water + tahini, my banana was ripe but yet too hard to be mashed). Pour wet ingredients into dry and stir until you get a smooth batter. Set aside for 10 minutes.

3. Pre-heat oven at 180°C. Make buns/patties and put them on a lined baking sheet with some space apart from each other. Bake for 30-35 minutes. Remove from oven and let them cook on a rack a bit before eating them.

From Na Casa da Ma
Recipe (in Portuguese): http://nacasadama.blogspot.de/2015/02/paozinho-vegano-de-banana-da-terra.html

Avocado Caesar Salad Dressing

One of my favorites here, this creamy dressing works on any salad and is perfect for those who miss Caesar Salad Dressing and are looking for a healthier option.






From Detoxinista
Recipe: http://detoxinista.com/2014/03/avocado-caesar-salad-vegan-paleo/

Healthy Creole Style Cauliflower Jambalaya

This vegan and paleo version of the famous Jambalaya from Louisiana is absolutely amazing! 

It looked complicated but I actually cooked it in no time. I also added a dollop of Chipotle for some extra juiciness before serving.

From Detoxinista
Recipe: http://detoxinista.com/2017/02/healthy-creole-style-cauliflower-jambalaya/

Butternut Tots with Spicy Maple Mustard

These satisfied my cravings for a recipe with butternut with a velvety sweetness.

I didn't fry them and therefore the outcome was a little bit different, but definitely healthier and should taste the same. (Baked at 200°C for 40 min, flipping them halfway)









Use more panko breadcrumbs if needed. My dough was a little too moist and I added more of it to ne able to roll the tots.


From Connoisseurs Veg
Recipe: http://www.connoisseurusveg.com/butternut-tots-with-spicy-maple-mustard/