Another suggested beginning to the tradition has to do with Sephardi Jews immigrating to the Southern U.S. in the the 1730s. Black-eyed peas have always been a traditional New Year’s Day food for Jewish people who customarily eat them on Rosh Hashanah. The tradition was recorded in the Babylonian Talmud, compiled circa 500 CE, although it is possible that the custom may have resulted from an early mistranslation of the Aramaic word for fenugreek. It is believed that non-Jews in the South adopted the Jewish tradition around the time of the Civil War.

It is also believed that eating simple black-eyed peas shows humility and a lack of vanity. The humble nature of the legume is demonstrated in the old expression, “Eat poor on New Year’s, and eat fat the rest of the year.”  It is also said that because dried beans greatly expand in volume, they symbolize expanding wealth. Another explanation to the tradition is that dried beans loosely resemble coins. Today in the South, black-eyed peas are served with collard greens, which are said to represent paper money. The dish is often accompanied by cornbread, which symbolizes gold.

Kick off the new year with these tasty black-eyed pea dishes!

Hoppin’ John Burgers with Tempeh Bacon and Spicy Aioli from Dianne’s Vegan Kitchen

Zsu Dever’s Country Hash

Robin Robertson’s Hoppin’ John with Collards

What dishes do you usually celebrate the New Year with?

The post Eat Black-Eyed Peas for a Prosperous New Year! appeared first on Chic Vegan.

You can put a whole variety of vegetables and condiments in these portable ‘cup noodles’ but I always turn to this Japanese inspired combination for its umami goodness. Prepared ahead, they can store well in the fridge for up to 4 days. You can add extra protein such as pan-fried tofu, chickpeas or edamame to them.

When ready to eat, just add hot water from the water dispenser or microwave a cup of water to pour into the jar. Stir to mix the condiments and enjoy!

Don’t forget to give yourself a pat on the back, knowing that these ‘cup noodles’ are high in fiber and vitamins with none of the MSG like the ones in your office’s pantry.

Miso Noodle pots to-go

Serves 2

Ingredients

• 1 packet shirataki noodles*
• 200 grams Japanese shimeiji mushrooms
• 1 cup broccoli
• 1 large tomato, cut into wedges
• 2 tablespoons miso paste
• 2 teaspoons of light soy sauce

Directions

1. Rinse Shirataki noodles 4-5 times to remove the residual package water.
2. In a saucepan, boil shimeiji mushrooms and broccoli for about 2-3 minutes. Drain and let cool.
3. Divide and place the tomatoes, broccoli, mushroom and lastly the shirataki noodles in a heat-proof glass jar.
4. Add soy sauce and miso to it.
5. To serve, add hot water, stir well and let sit for 3 minutes.

Viola!

*I use shirataki noodles here as they do not clump and are very low in calories. They are often called zero-calorie noodles. You can also use other varieties of noodles such as beehoon(rice noodles) or cooked ramen. Mixing in a teaspoon of sesame oil will prevent these noodles from sticking.

The post Miso Noodle Pots To-Go appeared first on Chic Vegan.

40 Days of Green Smoothies is a six-week program designed to develop your green smoothie habit. The ingredients aren’t always what you’d expect – discover how avocado can help make a smoothie creamy and how chocolate can turn it into a decadent yet healthy treat. The book is chock-full of simple and affordable smoothie recipes.

Becky breaks the 40 days down week by week, with each week offering its own set of tips and shopping lists. 40 Days of Green Smoothies is the perfect book for those who want to start a daily green smoothie routine or anyone who just wants to amp up their fruit and vegetable intake.

Becky is currently running a Kickstarter campaign to make the print version of 40 Days of Green Smoothies a reality. Pledge incentives include copies of the book as well as a Drink Your Greens pint glass that she designed exclusively for the Kickstarter campaign. To view the campaign, visit http://tinyurl.com/kickstartgreensmoothies

Becky Striepe is a vegan food writer from Atlanta, Georgia, with a passion for making our planet a healthier, happier, and more compassionate place to live. Her mission is to make vegan food everyone! Becky is the creator of the popular blog Glue & Glitter, as well as the author of Bowls! and 40 Days of Green Smoothies.

The post Kickstart that green smoothie habit! appeared first on Chic Vegan.

The title says it all – Easy Vegan Breakfasts and Lunches by Maya Sozer from Dreamy Leaf is packed full of recipes for quick and easy-to-make breakfasts and lunches. Whether you work in corporate America, are self-employed, or a full-time mom, the day can get busy, and it can be difficult to get a decent meal. The recipes in Easy Vegan Breakfasts and Lunches are far more economical – not to mention more delicious – than takeout or prepackaged meals. Wouldn’t you rather have a delicious bowl of Coconut Curry Polenta with Sautéed Mushrooms for lunch instead of a prepackaged sandwich from the corner store? Doesn’t Day Dream French Toast sound like a much tastier option than a dry, bland bagel?

While most of the recipes in Easy Vegan Breakfasts and Lunches come together in a matter of minutes, some require just a little time to prep ingredients the night or weekend before. If you work outside of the home, you can easily make lunch before you head out in the morning, and pack it to go.

Breakfast recipes include mouthwatering Good Moring Tiramisu, Blueberry Chia Smoothie, and Quinoa Porridge. Delicious lunch choices range from Green Lentil Burgers and Spicy Potato Leek Salad to Takeaway Sandwich and Broccoli Waldorf Salad. And just in case you’re in need of a little pick-me-up, snack recipes are included, too, with such options as Raw Apple Pie Bars, Beet Hummus, and Mini Lemon Curd Tarts.

Easy Vegan Breakfasts and Lunches is the perfect book for another who is looking for quick and easy recipes for their morning and midday meals. It’s perfect for just about anyone who wants to stay healthy and eat well, despite a hectic schedule.

Curried Chickpea Tacos

Let’s make a little unusual taco, with curried chickpeas for the spicy protein element together with an awesome, perfectly complementing red cabbage and avocado salad. Because we know that anything in a tortilla shell is allowed to be tacos and that tacos won’t judge. Both the chickpeas and the red cabbage salad can be made ahead, to be assembled into tacos at lunchtime.

Serves 2

Curried Chickpeas

• 1 (15-oz [425-g]) can chickpeas, drained and rinsed
• 1 ½ tsp (3 g) curry powder
• 1 tsp (3 g) garlic powder
• 1 tbsp (15 ml) olive oil
• 1 tsp (5 ml) hot sauce

Red Cabbage Salad

• 2 cups (140 g) shaved red cabbage (shave with a peeler)
• ½ cup (35 g) chopped lettuce
• 1 tbsp (15 ml) olive oil
• Juice of ½ lemon
• 1 radish, sliced
• 1 cucumber, cubed
• 6 cherry tomatoes, cut in half
• 1 avocado, peeled, pitted and cubed
• Salt
• 4 soft tortillas (I used wheat)

Preparation

Place all the ingredients for the curried chickpeas in a pan over medium-high heat and cook for 5 to 7 minutes. Mix the salad ingredients in a large bowl. Heat the tortillas in a panini maker, in a pan or directly over the stovetop until you get a little charring and crispness. Stuff the tortillas with the fillings.

From from Easy Vegan Breakfasts and Lunches by Maya Sozer. Reprinted with permission from Page Street Publishing, Co.

We have a copy of Easy Vegan Breakfasts and Lunches for one luck winner. Follow the instructions below to enter. U.S. residents only, please. Contest ends a midnight on September 18th. Good luck!

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Soup
Quick Sweet Potato Soup
Main Dish
Stuffed Red Pepper Boats
Leeks with Raisins
Dessert
Raspberry Fudge Minis

Quick Sweet Potato Soup

Makes 3 to 4 servings

Quick and jazzylicious! This tummy-warming potage makes a lovely first course for a Valentine’s meal.

Ingredients

• 2 very large sweet potatoes, peeled and cubed
• 3 celery stalks, with leaves, sliced
• 4 cups thinly sliced green cabbage
• 6 cups vegetable broth, plus more as needed
• ½ cup chopped fresh parsley

Preparation

Put the sweet potato, celery, cabbage and vegetable broth in a medium-sized soup pot. Add more broth if needed to cover the vegetables. Cover and bring to a boil over medium heat. Once boiling, decrease the heat to medium-low and cook for 20 minutes. Add the parsley and cook for 10 to 15 minutes more, or until the vegetables are soft. Serve hot.

Amount per serving, based on 4 servings: 86 Calories; 0g Fat; 0g Saturated fat; 3g Protein; 1156mg Sodium; 19g Total Carbohydrate; 9g Sugars; 5g Fiber

Stuffed Red Pepper Boats

Makes 4 servings

Fun and festive pepper halves make lovely edible bowls for a savory stuffing of rice, prepared marinara, zingy capers, and robust cremini mushrooms. The red peppers’ bright color gives it real pizzazz making it a great main dish option for a Valentine’s Day soirée!

Ingredients

• 1¼ cups short- or long-grain brown rice, rinsed
• 2¾ cups filtered or spring water
• ½ vegan bouillon cube, crumbled
• 1½ cups prepared marinara sauce, plus more as needed
• 8 ounces cremini mushrooms, diced
• 2 heaping tablespoons capers, drained and rinsed
• 1½ tablespoons wheat germ, plus more as needed (see note)
• 2 large sweet red bell peppers, halved lengthwise and seeded

Preparation

Put the rice, water and crumbled bouillon cube in a medium-sized saucepan. Cover and cook over medium-low heat for 50 minutes, or until the water has been absorbed. Remove from heat and fluff the rice with a fork (see note). Cover and let stand for 5 to 10 minutes.

Preheat the oven to 400 degrees F. Spread 3⁄4 cup marinara sauce in an even layer in the bottom of a casserole dish that is large enough to snugly accommodate the four pepper halves. Put the cooked brown rice, mushrooms, capers, 3⁄4 cup marinara sauce and wheat germ in a large bowl. Stir to combine. If the mixture seems dry, add more marinara, 1⁄4 cup at a time until the stuffing is moist, but not soupy.

Mound one-quarter of the rice mixture into each pepper half. Put the peppers in the prepared casserole dish. Tent the peppers with foil and bake for 40 minutes. Remove the foil and bake for another 5 to 10 minutes, or until the top of the stuffing is slightly golden. Let the peppers rest for 5 to 7 minutes before serving.

Chef’s Notes

Whole-grain, fresh bread crumbs, a gluten-free variety of bread crumbs or oat bran may be used in place of the wheat germ.

Rice may be prepared up to 48 hours in advance and stored in the refrigerator until use. If using cold rice, bake the peppers for 10 minutes longer than the recipe calls for.

Amount per serving, based on 4 servings: 182 Calories; 4g Fat; 1g Saturated fat; 7g Protein; 596mg Sodium; 30g Total Carbohydrate; 10g Sugars; 3g Fiber

Leeks with Raisins

Makes 2 large servings, or 4 small side servings

The delicate flavor of leeks is complemented by the inviting taste of raisins. You may use any variety of raisins that you prefer but I like the dark raisins best.

Ingredients

• 4 medium/large leeks, white and light green parts, rinsed thoroughly and thinly sliced
• ½ cup raisins
• ¼ cup vegetable broth, plus more as needed
• 1 teaspoon extra-virgin olive oil (optional)
• Sea salt, to taste
• Freshly ground pepper, to taste

Preparation

Put the leeks, raisins, vegetable broth and olive oil (optional) in a medium-sized skillet. Cover and cook over medium heat for about 10 minutes, stirring occasionally, adding more broth as needed, if the leeks become dry. Cook until the leeks are soft and the liquid is mostly absorbed. Season with salt and pepper, to taste. Serve immediately.

Amount per serving, based on 2 servings (without optional olive oil): 209 Calories; 0g Fat; 0g Saturated fat; 3g Protein; 107mg Sodium; 55g Total Carbohydrate; 28g Sugars; 5g Fiber

Watch Laura Theodore make this recipe at vegan-ease.com

 Raspberry Fudge Minis

Makes 8 to 10 servings   

These decadent tasting, chocolaty treats make the perfect finish to a Valentine’s meal. Rich, dark chocolate, combined with raspberry preserves create a delectable mini-dessert that fills the bill.

Ingredients

• 2 heaping tablespoons raspberry preserves
• 1 bar (3.5 ounces) vegan dark chocolate, finely chopped (snack bar; not unsweetened baking chocolate)
• 1/3 cup raisins
• 3 teaspoons unsweetened cocoa powder, for dusting
• 2 teaspoons raw unsweetened shredded dried coconut (optional)

Preparation

Line a mini muffin pan with 8 to 10 paper liners. Drain off any excess liquid from the raspberry preserves. Put the raspberry preserves in a large bowl.

Melt the vegan chocolate in a double boiler over medium-low heat. Pour the melted chocolate into the raspberry preserves and stir until thoroughly combined. Fold in the raisins.

Immediately mound the mixture into the mini-muffin cups, dividing it evenly, using a small cookie scoop.

Refrigerate 3 to 4 hours or until firm. Dust with cocoa powder and sprinkle with coconut, as desired. Stored in an airtight container in the refrigerator, minis will keep up to 3 days.

Amount per serving, based on 10 servings: 69 Calories; 1g Fat; 1g Saturated fat; 2g Protein; 19mg Sodium; 10g Total Carbohydrate; 7g Sugars; 2g Fiber

Recipes from Laura Theodore’s Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet © Laura Theodore 2015, Jazzy Vegetarian, LLC. Reprinted by permission. More information at www.vegan-ease.com and www.jazzyvegetarian.com

The post Laura Theodore’s Valentine’s Day Menu appeared first on Chic Vegan.

According to the National Chili Day website, the origins of the dish are debatable. Some say it is an American dish with roots in Mexico, while Mexicans don’t want to have anything to do with it. Chili stands started popping up in San Antonio in the 1880s, where “chili queens” sold “bowls o’red” along with a piece of bread and a glass of water for ten cents.  Word got out, and the fame of chili began to spread, making the dish a tourist attraction. Chili con carne was featured at the World’s Fair in Chicago in 1893 at the San Antonio Chili Stand.

Chili joints began popping up across the west by the 1920s, and by the end of that decade, chili parlors could be found in just about any town. They were often just a shed or a room with a counter and stools, but a bowl of chili was often the difference between going hungry and staying alive during the Great Depression, since it was so cheap.

Since then chili has gone on to be a well-loved comfort food dish, and it’s often a staple in vegan diets, as it can easily be made without animal products.

Here are 5 vegan chili recipes that will help get your through the cold autumn days. 

Classic Veggie Chili from Nava Atlas – This chili recipe isn’t revolutionary, but a plant-based repertoire wouldn’t be complete without it. For a classic combo, serve with Corn Kernel Cornbread and a colorful salad, combining mixed greens, tomatoes, carrots, cucumbers, olives, and pumpkin or sunflower seeds.

Photo by Hannah Kaminsky.

Green and White Chili Bowl from Zsu Dever – Red chili is all the rage, but its seldom-made cousin—green and white chili—is just as flavorful, perhaps more so. This chili is full of hominy (dried and treated maize), fresh green chiles, and two kinds of white beans.

Everyone’s Favorite Black Bean Chili from Robin Robertson – This versatile chili recipes uses soy curls and black beans, but lentils and kidney beans can be used as well.

Photo by Annie Oliverio.

Red Lentil Chili from Chef AJ – Red lentils cook very quickly and are not only pretty but creamy and delicious. This chili is delicious on its own, but is also wonderful over a baked potato or sweet potato.

Photo by Wendy Solganik of Healthy Girls Kitchen.

White Bean Pumpkin Chili from Dianne Wenz –  This chili contains a big dose of pumpkin, but you wouldn’t know it unless you saw the chef in action. (Or you made it yourself!) The base of this recipe is pumpkin, rather than tomato, to give the dish a fall feel, and to give it a little nutrition boost, since pumpkins are packed with vitamins and minerals.

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The post 5 Vegan Chili Recipes to Get You Through Autumn appeared first on Chic Vegan.

For The Love Of Food And Yoga: A Celebration Of Mindful Eating And Being

When I got this book, I was excited to get right it and start making some of the recipes.  But as I started to look through the book, I found myself drawn into the “YogiBites” that were intertwined with the recipes.  These little bites were words of wisdom, yoga teachings, different poses, and beautiful photographs that tied in beautifully to the recipes.

This book includes 100 “YogiBites” along with 100 real bites, and all of the them are unique and delicious.  There was not one recipe that didn’t look tasty.  From Twisted Tacos to So Hum…mus to Delightfully Silly Snow Cones, there is something to satisfy any craving.  You can find plenty of appetizers, sides, soups, salads, dressings and marinades, sandwiches, main dishes, drinks, and desserts.  All of it is nourishing, full of good for you nutrients, and helps you focus on mindful eating.

I really enjoyed trying the different poses, reading the words of wisdom, as well as creating and eating the tasty food that Liz and Kristen created.  If you are looking for a way to help connect your practice to the rest of your life, then you should really try For The Love Of Food And Yoga.  Each page will teach you something, whether that’s how to better your practice or your plate.

While I tried a lot of recipes, one of my favorites was the elevated eggplant.  It was a fun and healthy twist on traditional eggplant parmesan and just as satisfying.  Lucky for you, Liz and Kristen were more than happy to let me share the recipe with you!  Once you try this one out, make sure you go and pick up your own copy of For The Love Of Food And Yoga!  You can also check out more about Liz and Kristen and their company Live Yum at www.liveyum.com

Elevated Eggplant

The awareness we develop through our yoga practices encourages us to live more mindfully and spiritually elevated lives. There are not many better teachings than that! This isn’t your traditional eggplant recipe (fried and drenched in mozzarella and tomato sauce). Though we love Eggplant Parmesan, we think we’ve taken our eggplant to the next level. We hope you find it elevated and very enjoyable!

Ingredients

• 3 large eggplants (peeled and cut into 1-inch squares)
• ¼ cup olive oil
• 1 tablespoon pure maple syrup
• 6 medium garlic cloves (pressed)
• ½ teaspoon ground toasted coriander
• Dash of cayenne pepper
• Himalayan salt coarsely ground (to taste)
• Pepper coarsely ground (to taste)
• 1 cup cherry tomatoes (quartered or halved)
• ¼ cup red onion (chopped)
• ¼ cup scallions (chopped)
• ¼ cup flat parsley leaves (chopped)
• ¼ cup fresh cilantro (chopped)
• 1 tablespoon orange juice
• 1 tablespoon lime juice
• 1 tablespoon agave nectar
• 2 tablespoon tamari
• 2 tablespoon olive oil
• ½ cup pepitas

Preparation

1. Preheat oven to 400°F.
2. Sprinkle salt on cubed eggplant and let it sit for at least 10 minutes.
3. Prepare roasting marinade by combining olive oil, maple syrup, garlic, coriander, cayenne, salt, and pepper.
4. Rinse and pat eggplant dry and mix with marinade.
5. Place eggplant mixture on baking sheet in single layer. Roast for 30–40 minutes (tossing halfway through) or until eggplant is fork tender and golden brown. Remove from oven and allow to cool for at least 20 minutes.
6. Combine tomatoes, onion, scallions, parsley, and cilantro in a large bowl.
7. Make dressing by stirring together orange juice, lime juice, agave, tamari, and olive oil.
8. Toast pepitas in a skillet over low-medium heat until fragrant and golden brown. Remove from heat and set aside.
9. Combine cooled eggplant, tomato mixture, dressing, and toasted pepitas.
10. Serve slightly warm or at room temperature.

Excerpted with permission from For the Love of Food and Yoga: A Celebration of Mindful Eating and Being by Lix Price-Kellogg & Kristen Taylor. Copyright 2015, Skyhorse Publishing, Inc.

The post Cookbook Review: For The Love Of Food And Yoga appeared first on Chic Vegan.

The first of the criteria that I mentioned above is most definitely met by the brand new cookbook, Plant Powered Families: Over 100 Kid-tested, Whole-foods Vegan Recipes. This is an incredible new cookbook written by none other than Dreena Burton, one of my favorite vegan superheroes. I always loved her recipes, but never really appreciated the creativity, talent and patience it takes to make plant-based recipes that your entire family will love (even picky children) until having one of my own. All of the recipes are vegan (of course) plant-based, healthy, and geared towards getting the entire family to eat them, not just adults. She offers lots of helpful tips for picky eaters as well as substitutions based on allergies, preferences, caloric intake etc. My daughter’s current pattern as a picky eater entails being perfectly happy eating something constantly for days and then all of a sudden deciding that she won’t eat it anymore and will throw it all on the floor. However there is one magical recipe, Simplest Marinated Baked Tofu that she will eat anytime I give it to her, and in fact it’s so magical and delicious I have to tell my husband to leave her some and not finish the whole batch at a time. And yes folks, I will even hook you up with the recipe below.

The second of my criteria is also met with flying colors by The China Study Quick & Easy Cookbook: Cook Once, Eat All Week With Whole Food, Plant-based Recipes by Del Sroufe and edited by Leanne Campbell, PhD. Chef Del Sroufe is an incredible vegan chef who happened to lose 200 pounds by following a plant-based, low-fat diet. Leanne Campbell is the author of The China Study Cookbook and editor of The China Study All-star Collection, two more of my favorite cookbooks. The recipes in this book are all vegan, low-fat, plant-based and follow the eating guidelines from The China Study. Even when I don’t feel like cooking because I am exhausted and short on time, I find that the recipes from this book are faster to make than to even ordering in food or picking something up. I also love the meal plans and pantry lists provided to help simplify cooking even further. One of my favorite recipes from this book is the Quinoa Black Bean Buddha Bowl that is so easy to make, and uses things I almost always have in the house already (double bonus).

From Plant Powered Families:

Simplest Marinated Baked Tofu

Makes 20–24 square slices
The marinade bakes well into the tofu slices in this recipe. The flavors are delicious but simple—just the way kids like!

Ingredients

• 2½ tablespoons balsamic vinegar
• 2 tablespoons tamari or coconut aminos
• 1 teaspoon pure maple syrup
• 1 package (12 oz) extra firm tofu, cut into square slices ¼”– ½” thick and patted gently to remove excess moisture (20–24 square slices)

Preparation

Preheat oven to 375°F. In an 8″ × 12″ baking dish, stir together the vinegar, tamari, and maple syrup. Add the tofu and turn to coat each side.

Bake uncovered for 17–22 minutes, turning the tofu pieces once through baking. Remove from oven and let cool a little before serving; pour any remaining marinade over the tofu.

Ideas: This tofu makes a mighty tasty sandwich filling! Take any leftovers and mash, or pulse in a food processor until crumbly, then mix with diced veggies and condiments of your choice. To amp up the seasonings for adults, try adding a splash of chipotle hot sauce or vegan Worcestershire sauce, along with some garlic and onion powder. Or, add a teaspoon each of dried basil and oregano leaves, along with some freshly ground black pepper.

From The China Study Quick and Easy Cookbook:

Quinoa-Black Bean Buddha Bowl

Makes 4 servings
I make some kind of Buddha bowl or Zen bowl a few times weekly. I like them because it is not always about making a pretty presentation—sometimes you just want to get the food on the table. I make a big pot of some grain—quinoa is my favorite because of its nutty flavor and quick cooking time—once a week to have on hand, add some kind of sauce or salsa like the one in this recipe, and use frozen vegetables if I am in a hurry (fresh steamed vegetables when I have a little more time).

Ingredients

• 3 cups water
• 1½ cups quinoa, rinsed
• 1 teaspoon sea salt
• 2 15-ounce cans black beans, drained and rinsed
• 1 recipe Fresh Herbed Tomato-Corn Salsa (below)
• 1 ripe avocado, cubed
• ½ cup chopped fresh cilantro

Preparation

1. Bring the water to a boil in a medium pot. Add the quinoa and salt. Bring the pot back to a boil over high heat, reduce the heat to medium, and cook the quinoa, covered, for 15 minutes, until tender.
2. Add the black beans and cook just until heated.
3. Divide the quinoa–black bean mixture among four bowls and top with the salsa, avocado, and chopped cilantro.

Fresh Herbed Tomato-Corn Salsa

Makes about 3½ Cups

Ingredients

• 1 10-ounce package frozen corn or 4 ears fresh corn, cut from
  the cob
• 1 large ripe tomato, diced
• ½ medium red onion, diced small
• 1 jalapeño pepper, seeded and diced
• 3 tablespoons balsamic vinegar
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh cilantro sea salt to taste

PreparationCombine everything in a large bowl and mix well. Let sit for 1 hour at room temperature or refrigerated to let the flavors marry.

TIP
You can also make this with just the basil or just the cilantro—but I like using both.

Both of these cookbooks have instantly gone into my heavy rotation of what I am currently cooking from week to week and I highly recommend buying either or both.

The publishers have generously offered give a copy of each book to a Chic Vegan reader. Follow the instructions below to enter. Contest ends at midnight eastern time on June 21, 2015. U.S. residents only, please. Good luck!

a Rafflecopter giveaway

The post Is it quick and will my kid eat it? A cookbook review with recipes appeared first on Chic Vegan.

Mushroom-Nut Burgers

Makes 4 servings

Ingredients

• 1 1/2 cups lightly packed fresh, soft whole-grain breadcrumbs (see note)
• 1 teaspoon Italian seasoning or all-purpose seasoning
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/8 teaspoon sea salt
• 1/2 cup chopped walnuts
• 2 cups chopped mushrooms
• 1/3 cup diced onion
• 1 teaspoon reduced-sodium tamari

Preparation

Preheat the oven to 375 degrees F. Line a medium baking pan with unbleached parchment paper.

Put the breadcrumbs, Italian seasoning, chili powder, garlic powder, and salt in a large bowl. Put the walnuts in a blender and process in pulses until they resemble coarsely ground flour. Add the walnuts to the breadcrumbs and stir gently to incorporate. Put the mushrooms, onion, and tamari in a blender and process to a chunky purée. Add the mushroom mixture to the walnut/bread crumb mixture and stir to incorporate.

Place a 3-inch to 3½- inch cookie cutter ring on the parchment. Pack one-quarter of the mushroom/bread crumb mixture into the ring and press it firmly and evenly into the ring to form a “burger.” Gently remove the ring. Repeat with the remaining mushroom/bread crumb mixture. (Alternately, you may simply form the burgers with your hands).

Flatten each burger slightly with the back of a flat spatula. Bake for 18 minutes. Flip each burger, and bake for an additional 15 to 25 minutes or until the burgers are slightly crisp and golden.

Serve on toasted vegan buns, topped with lettuce, tomato, sweet onion, mustard, and catsup.

NOTE: To make fresh breadcrumbs, put 3 to 4 large slices of whole-grain bread in a blender or food processor and process into coarse crumbs.

Kale and Tomato Salad

Makes 2 to 3 servings

Dressing

• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup (plus more as needed)
• 1 teaspoon balsamic vinegar
• 1 clove garlic, minced

Salad

• 3 cups very thinly sliced, well packed kale, washed and dried
• 10 grape tomatoes, halved
• 1/4 teaspoon sea salt
• Freshly ground pepper

Preparation

Put the mustard, maple syrup, and balsamic vinegar in a blender, and process until thick and smooth. Pour the mustard mixture into a small bowl. Add the garlic, and whisk until well-combined. Taste and add mote maple syrup, if desired.

Put the kale in a large mixing bowl. Pour the dressing over the kale and toss to coat. Leave the kale and dressing to stand at room temperature for 20 to 30 minutes. Right before serving, add the tomatoes, sea salt, and pepper. Toss the salad and serve.

Banana Milk-less Shake

Makes 2 to 4 servings

Ingredients

• 3 very large (or 4 small) frozen bananas (see note)
• 1 1/2 cups chilled vanilla-flavored nondairy milk, plus more as needed
• 2 tablespoons maple syrup, plus more as needed
• 1 teaspoon vanilla extract

Preparation

Put all of the ingredients in a blender and process until smooth and creamy. Taste and add more nondairy milk or maple syrup, if desired. Pour the mixture into pretty glasses.

NOTE: To freeze a banana, peel and cut into 3 or 4 pieces, and put them in a re-sealable freezer bag. Seal and freeze for at least 12 hours before using.

The post Vegan Memorial Day Recipes from Jazzy Vegetarian Laura Theodore appeared first on Chic Vegan.

Here is the basic recipe for 6 different vegetable soups

Each soup combines a different spice, a different type of bean, and a different root vegetable.

• Cream of broccoli -> black pepper and leek + black beans
• Cream of zucchini -> parsley and spring onion + cannellini beans
• Cream of pumpkin soup -> cinnamon or red curry and white onion + lentils
• Cream of cauliflower -> nutmeg and garlic + “white eye” beans
• Cream of potato -> rosemary and red onions + peas
• Tomato soup -> oregano and garlic + chickpeas

Universal recipe for a simple soup – about 4 servings

Place 1 liter of lightly salted water or vegetable broth in a pot, stir in the vegetables cut into small pieces, and boil for 25-40 minutes or until the vegetables are tender (depending on the type of vegetables and on the finesse of the cut). Blend everything with an immersion blender directly in the pot, add water if the cream is too dense or let it evaporate a little ‘if too runny. Finally add the spices and the cooked legumes, and mix well. Serve hot with a sprinkle of nutritional yeast or gomasium.
Notes:

• The tomato has a very short cooking time, 10-15 minutes will be enough;
• The lentils and split peas can be added directly to the soup still dry at the beginning of cooking because, unlike other vegetables, are cooked in 30-35 minutes. Also frozen peas in 10 min. are cooked;
• As legumes you can use canned ones or buy the dry ones and cook them separately from the soup, in boiling water, after soaking them in water for 8-12 hours (read for more–> http: //easyveganblog.blogspot.it/2014/06/i-legumi-secchi-per-liberarsi-dalle.html)

Other recipes of simple vegan soups from Easy Vegan:

• Harira soup – vegetarian version
• cannellini beans and vegetables soup
• Cream of cauliflower
• Cream of Pumpkin and lentils with cinnamon and turmeric
• Cream of leek and potato
• Green cream of broccoli and leeks

Hope you enjoy the recipes! Try to have a soup party with your friends now!

Original post in italian: http://easyveganblog.blogspot.com/2015/03/ogni-zuppa-la-sua-6-semplici-zuppe-6.html

The post One base recipe for 6 easy, healthy vegan soups with 6 kind of spices, beans and root vegetables appeared first on Chic Vegan.