Vejje Vegan Mixes

Vejje was created because Kris and Doug wanted to create a shelf-stable vegan burger mix that was as tasty or better than any commercially available frozen or refrigerated plant-based burger.  However, not only was taste a priority, the mix also had to be easy to use, cost efficient and extremely versatile. After several years of work, Beef-Free Mix (and the famous Vejje Burger) were born. Sausage-Free Mix soon followed. Chicken-Free Mix is the newest addition to the Vejje family of plant-based meats and although Beef-Free Mix is currently their most popular mix, the newer Chicken-Free Mix is a real game changer. “There simply is nothing else like it on the market!” According to Doug.

Shelf Stable

All of the mixes are dry so they are shelf stable with most mixes having a one-year or longer shelf life.  The mixes are also easy to hydrate and use and each box of Vejje makes between 2½ to 3 pounds of plant-based meat. This makes Vejje very economical to use.  Prepared Vejje meats taste amazing and you can prepare so many different meals using their mixes. Additionally, once hydrated, cooked or uncooked, the meats can be refrigerated for 5 to 7 days or frozen for up to 3 months.

“Our plant-based mixes are unique in that if you are looking for the “meat experience” you can make burgers or breakfast patties. However, if you are looking more for the “vegetable experience” you can use our mixes in unlimited recipes that include a wide array of vegetables, beans and lentils. Our website has some of these recipes, but even something as simple as chili or burritos could include many vegetables and then our mixes would be used to replace the meat” says Doug.

Chicken-Free Mix

Kris loves to use the Chicken-Free Mix to make everything from chicken pot pie and other casseroles to chicken sandwiches and stew.  “Customers seem to especially love Vejje BBQ Chicken and Vejje Chicken Salad and both of these recipes are on their website. The chicken salad recipe uses cranberries so the dish will be a festive addition to any gathering this holiday season” she says.

Beef-Free Mix

The Beef-Free Mix can also be used to make burgers, burritos, meatloaf, stuffed cabbage and beefy mac & cheese.  You can also add sautéed vegetables or mashed beans to the mix when making burgers. You can get really creative making burgers. In fact, Vejje was specifically designed to be easy to use yet allow for cooking creativity.  Customers especially enjoy tacos and burgers and these recipes are both on the company website.

Sausage

Several favorite ways to enjoy Vejje Sausage is in pasta sauces, lasagna and as a topping for pizza.  As a pizza topping and in lasagna all you do is hydrate the sausage according to package directions and then simply crumble it on your pizza or in your lasagna before baking. For sauce simply add hydrated sausage to the sauce and simmer for about 30 minutes If you have leftover hydrated uncooked Vejje Beef or Sausage, simply refrigerate or freeze it.  All of the meats freeze beautifully.

Where to buy Vejje Mixes

The company has seen some great growth in the last few years and Kris says she feels very proud when she hears from people who love preparing meals for family and friends using Vejje.  “It feels really good to know that Vejje Mixes are helping people share more plant-based meals!”

Doug is also happy to share with us that “Vejje has consistently been in the top 3 spots on Amazon for best-selling new releases in the meat substitute category.” Congratulations Vejje!!!

People can find Vejje Mixes online at Amazon.

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Buffalo Vejje Chicken Rollups

Veganized from Pillbury’s recipe for Buffalo Chicken Rollups

Course Appetizer

Cuisine American

Keyword vegan chicken rollups, Vejje

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 4 servings

Author Sarah Eastin

Ingredients

• 2 cups diced Vejje Chicken this will be about 3 patties (prepare and cook according to package directions and then dice the patties into small chunks)
• 2 oz vegan cream cheese softened
• 2 tablespoons Buffalo hot sauce or hot red pepper sauce
• ¾ cup shredded vegan Cheddar cheese about 3 ounces
• 1 can (8 oz) Pillsbury refrigerated crescent dough sheet
• ½ cup vegan ranch dressing

Instructions

• Heat oven to 400°F. Spray 9-inch round pan with cooking spray. In medium bowl, mix cream cheese, Vejje chicken, hot sauce, and vegan Cheddar cheese until well blended.
• On large cutting board, unroll dough sheet; spread Vejje chicken mixture evenly on dough to within 1/4 inch from sides. Starting with one long side, roll up dough; firmly pinch seam to seal.
• Place seam side down on cutting board. Using sharp knife, cut roll into 8 equal slices; place cut side down in pan. Bake 25 to 30 minutes or until deep golden brown. Serve with ranch dressing and, if desired, additional Buffalo sauce.

And now for our giveaway! Follow the instructions below to enter 1 package of each flavor. Contest ends at midnight on March 22nd. U.S residents only, please. Good luck!

a Rafflecopter giveaway

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Green Owl Café

Madison’s first all-vegetarian restaurant, the Green Owl can make most dishes vegan. This is your comfortable hangout spot, all decked out in cheerful green, orange and yellow, for veggie burgers, vegan wings or a jackfruit quesadilla. The peanut macrobowl is on the healthful end of the spectrum, made with roasted sweet potato, coconut quinoa and steamed kale. More interested in the decadent end? Opt for vegan coconut cream pie or lava cake.

Surya

This new plant-based café recently opened in the gorgeously refurbished Garver Feed Mill building. Surya makes all kinds of unusual dishes. Have you been craving a curried cauliflower waffle with maple-cumin kale and mango jalapeno sauce? How about a vegan cheese board? This is the first place I’ve ever seen a toast flight, so you can try all of the café’s innovative toast toppings. I opted for the gluten-free Treehugger waffle, which came topped with fruit, granola, berry sauce and vanilla cashew cream. Someday I need to return to find out just what medicinal hot chocolate is.

Kosa Wellness Spa & Retreat

Also in the Garver Feed building, the Kosa Wellness Spa offers a day or half-day retreat. You can use its steam room and sauna, book an Ayurvedic treatment, peruse spiritual books in the big relaxation room, and order lunch from a menu of Indian specialties made from family recipes of owner Shilpa Sankaran. The menu changes seasonally. During winter, expect a warming and grounding Khichdi bowl of rice, lentils vegetables and spices. The family non-dairy chai recipe is spicy and not too sweet.

Himal Chuli

This award-winning restaurant owned by a Nepali family began as a food cart back in the 1980s. Now Himal Chuli is a downtown institution, a comfortable little restaurant with plenty of veg options. Order the rice, tarkrai and dal and you’ll get a blend of nicely spiced fresh vegetables that change according to what’s on hand that day. When I visited, you could choose between cauliflower or spinach-based tarkrai. Himal Chuli also has a couple of tofu dishes and some veg seasonal stews. The roti is especially good, served hot from the oven with a choice of white or wheat. I had to order extra.

Tavernakaya

This Japanese tavern specializes in small plates. It was lively on the Friday night I visited, despite the winter chill. One of the most popular vegan dishes is General Tso’s cauliflower, fried with scallions and a sweet sauce. Tavernakaya’s crispy Brussels sprouts with soy sauce togarashi (dried red chili) and shallots was a standout dish. There’s also a small veg sushi menu.

Ian’s Pizza

This is one of my favorite Madison places, a student hangout that attracts other demographics, too. The salads are gigantic and you can choose from more than 40 mix-in options, lots of vegs, tofu, chick peas, nuts and Brussels sprouts. Ian’s Pizza often has vegan slices ready to go. If not, you can order a custom vegan pizza.

Everly

Everly has a couple of good choices for vegans. I got a black bean quinoa burger with kale salad which was good and filling. If you’re there for dinner, consider sharing small plates like edamame hummus toast with fried artichoke, caramelized onions and lime salt or fried Brussels sprouts with citrus vinaigrette. For dessert, there’s chocolate avocado mousse with sea salt/banana coconut cookies.

Tubb’s Taco Palace

Tubb’s has tacos, one of Madison’s best neon signs, and lots of vegetarian and vegan options clearly marked on its menu. You can order seven different vegan tacos, if you’re really hungry, plus three vegan burritos. Choose from taco toppers like sweet potato, fried avocado, vegan chorizo and chipotle beet.

National Mustard Museum

The National Mustard Museum in nearby Middleton is a ton of fun. Here you can sit in Mustardpiece Theater and watch old industrial movies about mustard. Or you can play a ring toss game and perhaps win…a bottle of mustard! They sell about 300 kinds of mustard in the gift shop, and you can try them all at the mustard tasting bar. Most of the mustards are vegan, though a few contain egg, so read the labels first. But beware. Vegans are excluded from many food tastings, so I really had fun trying about ten kinds of mustard.

Bloom Bake Shop

Bloom has a whole case of vegan cupcakes! Do I need to say more? I got the vegan chocolate cream cheese ganache.

Chocolate Shoppe Ice Cream

This popular ice creamery on State Street doesn’t forget the vegans. And we’re not just talking sad sorbet. They cycle through about eight flavors of non-dairy soy, plus a few Italian ices. The day I went, the Chocolate Shoppe’s soy flavors were butter pecan and ultimate Oreo. In the name of research, I tried both.

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The Colorful Family Table

If you have a house of picky eaters, you’re in luck, because The Colorful Family Table by Ilene Godofsky Moreno is here to help!

In this cookbook, you’ll find 90 recipes that will please everyone in  the family, from picky toddlers to skeptical spouses. They are easy to make, even for kitchen newbies, using easy-to-find ingredients.

Rather than categorizing the recipes according to meal, they are organized by season, making it easy to cook flavorful meals with fresh, seasonal produce. In the fall chapter you’ll find such warming recipes as Leftover Sweet Potato Brown Rice Breakfast Pudding and Butternut Squash and Apple Soup. Winter brings Shepherd’s Pie with Tahini Turnip-Carrot Mash and No-Bake Orange Chocolate Fudge. Spring’s seasonal delights include Easy Baked Artichokes and  Veggie Quiche. Some of the summer dishes to enjoy include BBQ Lentil Burgers and Summer Market Polenta Casserole.

Throughout the book Ilene includes helpful tips for packing lunchboxes and freezing meals.

Easy Baked Artichokes

Stuffed artichokes may seem like a difficult dish to tackle, but Ilene has made it easy with this recipe. The recipe looks lengthy, but most of it is baking time. You simply slice the tops of the artichokes, spread the petals out, stuffed them with garlic and then drizzle them with lemon and olive oil, and bake them. While they’re baking, you can prepare the Lemon-Garlic Aioli.

The post Easy Baked Artichokes from The Colorful Family Table appeared first on Chic Vegan.

Wait, That’s Vegan?!

You may know Lisa Dawn Angerame from her blog Lisa’s Project: Vegan I know her from the world of vegan blogging, though we’ve never met in person. (She doesn’t live that far away, though, so maybe that will change in the coming months!) I was super excited when she told me that she was working on a cookbook, and now I’m super excited to be able to share it with you!

After going vegan, many people find themselves missing their old omnivore favorites. In Wait, That’s Vegan?!,Lisa has veganized many of them, so you can satisfy your cravings the meat-free way. Her recipes also make it easier for those who aren’t yet vegan to transition to this way of eating, since they’re dishes are familiar to them. I mean, who can turn down French Bread French Toast, Fettucini Alfredo, or Chocolate Chip Cookies? You’ll also find recipes for such veganized favorites as Carrot Lox, Eggless Egg Salad, The Beet Burger, and Lobster Mushroom Mac ‘n Cheese.

These recipes are easy to make using easy-to-find ingredients. They’ll take you from breakfast, through lunch and dinner and all the way to dessert. Lisa has included recipes for basics, such as Nut Milk and Unsalted Spreadable Butter, too.

Chapters in Wait, That’s Vegan?! Include:

• Breakfast and Brunch
• Salads and Sandwiches
• Main Dishes
• Desserts
• Basics

If you’re vegan and you find yourself craving your old pre-vegan favorites, or if you’re not yet vegan but want to eat healthier versions of your favorite meals, you need Wait, That’s Vegan?!.

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The Beet Burger

No vegan cookbook would be complete without a veggie burger. This is my winning formula. It’s all about texture; veggie burgers should be firm like their meaty counterparts, so they don’t sploosh out the sides of the bun after one bite. Served with special sauce, lettuce, pickles and onions, these burgers will turn anyone into a veggie burger lover!

Course Main Course

Cuisine American

Keyword beet burger, veggie burger

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 12 burgers

Author Lisa Dawn Angerame

Ingredients

• 1 cup (124 g) grated zucchini about 1 regular-sized zucchini
• 1 tsp of salt plus a pinch
• 1 cup (110 g) grated carrot about 2 regular-sized carrots
• 1 cup (110 g) grated beets about 2 regular-sized beets
• 1 cup (about 35 g) packed fresh spinach
• 1 cup (67 g) packed baby kale
• 1/2 cup (25 g) chopped scallions white and green parts, about 4 regular-sized scallions
• 1 cup (117 g) walnuts or pecans
• 1 cup (138 g) pumpkin seeds
• 1 cup (102 g) quinoa flakes

Special Sauce

• 1/2 cup (120 ml) vegan mayo
• 3 tbsp (45 g) diced pickles
• 1 tsp whole grain mustard
• 1 tsp ketchup
• 1 tsp apple cider vinegar
• 1 tsp coconut sugar
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp paprika

Buns an Toppings

• Burger buns
• Red onion
• Pickles Lettuce

Instructions

• To prepare the zucchini, add the zucchini into a fine-mesh strainer over a bowl. Sprinkle with salt and mix around with a fork. Let stand to drain. Use the fork to press the zucchini against the strainer to release as much water as possible. Set aside.
• Add the carrots and beets to a bowl. Add the spinach, kale and scallions to the food processor. Process until finely ground. Add the mixture to the grated vegetables. Add the walnuts and pumpkin seeds to the processor and process until finely ground. Add them to the vegetable mixture. Add the zucchini, quinoa flakes and a pinch of salt. Use your hands to mix everything together really well.
• Preheat the oven to 350°F (175°C, or gas mark 4). Line a half sheet pan with parchment paper. Using a 1/4-cup (60-mmeasure, scoop out the mixture, forming burgers by really packing the mixture together, and pressing it between your palms. If your hands get sticky, rinse them off in between. Place the burgers onto the sheet pan and bake for 30 minutes, flipping them over at the 15-minute mark.
• To make the special sauce, add the mayo, pickles, mustard, ketchup, vinegar, coconut sugar, garlic powder, onion powder and paprika to a small bowl. Mix well. Serve immediately, or store in the refrigerator in a sealed jar for up to 1 week.
• To assemble the burgers, toast the buns. Spread the special sauce on both sides. Place a burger on the bottom bun. Layer with onion, pickles and lettuce. Top with the other half of the bun.

Notes

Recipe reprinted from Wait, That's Vegan?! by Lisa Dawn Angerame with permission

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Plant-Based Meal Prep

A lot of my health coaching clients tell me that sticking to a healthy diet during the work week can be tough. I always suggest meal prepping to help them make it through the week. Meal prep can be a little daunting though. Sometimes you’re not sure what to buy at the grocery store, how much food to prep, or if you have the right type of storage containers. And you want to make sure that you’re not spending hours on end in the kitchen on the weekend in order to have meals throughout the week.

Jackie Sobon has come to the rescue with her newest cookbook Vegan Yack Attack’s Plant-Based Meal Prep! Jackie takes the guesswork out of meal prep, making it simple and easy.

Jackie begins Plant-Based Meal Prep with meal preparation tips. Here you’ll find tips for staying organized, as well as lists of essential equipment and helpful ingredients.

Meal Plans

Diving into meal prep, Jackie starts with weekly meal prep menus for one person. There are 6 menus, so you’ll have enough meals to last you a month and a half if you follow it each week. Each menu has a grocery list along with guidelines to help make prep easy. The recipes are easy to make and they don’t take too much time, so you’re spending your precious day off standing in the kitchen. Each recipe makes 5 servings, so you’ll have enough to last throughout the work week.

The book also has mix and match menus, some for two people and some for four. In these meal plans, Jackie has included checklists and prep itineraries to help make the most of your time. The menus include lighter fare, high protein meals, and flavors of East Asia.

Creative Recipes

Even if you aren’t into meal prep and are just looking for some yummy recipes, you’ll really enjoy Plant-Based Meal Prep. Jackie is known for her deliciously flavorful and creative recipes, which you’re probably familiar with if you follow her blog Vegan Yack Attack. These recipes do not disappoint. I talking about dishes like Seitan Fusion Tacos, Blood Orange Freezer Waffles with Berry Compote, and Piña Colada Chia Pudding. These recipes are all easy to make, and they use easy to find ingredients.

The Chapters in Vegan Yack Attack’s Plant-Based Meal Prep include:

• Making Meal Prepping Easy
• Weekly Meal Prep for One
• Mix and Match for All
• Mix and Match Menus
• Beautiful Breakfasts
• Bunches of Lunches
• Array of Entrees
• Higher-Protein Meals
• Sheet Pan, Instant Pot, and Freezer Meals
• Kid-Friendly Food
• Basics and Bonuses
• Snack Attack
• Sauces, Spreads, and More

If you want to get organized and prepare your meals in advance, you need Vegan Yack Attack’s Plant-Based Meal Prep!

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Hash Brown-Crusted Frittata

While I do love a good omelet, sometimes I get a little anxious about the flipping. Frittatas are great because all you have to do is cook your favorite fillings in a pan, add your base, and leave it to the oven to take care of the rest. This breakfast frittata is rich in protein, easy to make, and delicious atop a bed of mixed greens.

Course Breakfast

Cuisine American

Keyword vegan frittata

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Servings 4 servings

Calories 370kcal

Author Jackie Sobon

Ingredients

• 1 tablespoon (15 ml) sunflower oil divided
• 8 ounces (225 g) frozen shredded potato hash browns
• 1/8 teaspoon salt
• ¼ teaspoon black pepper divided
• 2 cups (260 g) sliced bell peppers assorted colors
• 1 cup (110 g) sliced yellow onion
• 1 cup (135 g) chickpea flour
• 1/3 cup (30 g) nutritional yeast
• 2 tablespoons (16 g) cornstarch
• 2 teaspoons Kala namak Indian black salt
• 1 teaspoon onion powder
• ½ teaspoon baking powder
• ¼ teaspoon ground turmeric optional
• 14 ounces (425 ml) hot vegetable broth
• 1 15-ounce [425 g] can black beans drained and rinsed

Instructions

• In a 9-inch (23 ccast iron skillet or oven-safe pan, heat 2 teaspoons of the oil over medium heat. Add the hash browns, pressing gently to flatten them into an even layer. Cook until there is some browning on the first side, about 6 minutes, sprinkling the salt and 1/8 teaspoon pepper over the top while they are cooking. Carefully flip the patty onto a plate and set aside. Preheat the oven to 375ºF (190ºC, or gas mark 5).
• Add the remaining 1 teaspoon oil to the skillet along with the bell peppers and onion, and cook, stirring occasionally, until the onions are nearly translucent, about 5 minutes, then remove from the pan and set aside. While the peppers and onions are cooking, whisk together the chickpea flour, nutritional yeast, cornstarch, kala namak, onion powder, baking powder, and turmeric, if using, in a large bowl. Pour the hot vegetable broth into the chickpea flour mixture and whisk until combined.
• Slide the hash brown patty, uncooked side down, back into the skillet, then top with black beans and pepper-onion mixture. Whisk the chickpea mixture to recombine (don’t worry about how thin it iand pour it over the top. Place the skillet in the oven and bake for 33 to 35 minutes, or until the top is matte and slightly firm.
• Remove the skillet from the oven and let cool on a rack for 15 to 20 minutes before serving. If storing for later, wait 30 minutes before cutting the frittata into quarters. Transfer to 4 storage containers and store in the refrigerator for up to 7 days or in the freezer for up to 3 months (allow to defrost completely in the refrigerator before reheating).

Notes

Note: If you don’t have an ovensafe skillet or pan, brown the hash browns on the stovetop as instructed, then transfer them to a pie dish or springform pan before assembling.

 

Reprinted with permission from Jackie Sobon and Fair Winds Press, an imprint of Quarto Publishing Group USA Inc. © 2020

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Deep Dark Chocolate Truffle Pudding

The title of this recipe says it all. Wow your guests with a pudding that tastes so decadent, they will not believe it’s totally soy free, gluten free and vegan! Silky smooth, thick, rich and super chocolaty—this is a flawless dessert that will impress the chocolate fans in your life.

Course Dessert

Cuisine American

Keyword vegan chocolate pudding

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 8 servings

Author Laura Theodore

Ingredients

Cashew-Vanilla Cream

• ½ cup chopped raw cashews
• 1/2 cup water divided
• 2 tablespoons maple syrup
• ½ teaspoon vanilla extract

Pudding

• 1 cup chopped raw cashews
• 1 3/4 cups water divided
• 3 tablespoons vegan brown sugar or cane sugar
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 4 Medjool dates pitted and chopped
• 1 cup vegan dark chocolate chips plus more for garnish

Instructions

• To make the Cashew-Vanilla Cream, put 1/2 cup cashews and 1/4 cup water into a small bowl. Refrigerate for 1 to 4 hours. Drain the cashews and rinse thoroughly in cold water.
• Put the drained cashews, maple syrup, 1/4 cup water and vanilla in a blender container. Blend for 30 seconds, or until completely smooth. Cover and refrigerate for 2 hours, or until chilled.
• To make the Truffle Pudding, put 1 cup cashews and 3/4 cup water in a small bowl. Refrigerate and let soak for 1 to 4 hours. Drain the cashews and rinse thoroughly in cold water.
• Put the remaining 1 cup water in a small saucepan and bring to a simmer over medium-low heat. Put the soaked cashews, sugar, cocoa powder, vanilla extract, dates and chocolate chips in a high-performance blender container in the order listed. Pour in the simmering water and process for 30 seconds to 1 minute, or until completely smooth. Divide the mixture between six small wine glasses or eight espresso cups. Refrigerate 4 to 8 hours or until set.
• Serve the pudding with Cashew-Vanilla Cream spooned on top, garnished with more chocolate chips or some cocoa nibs, if desired.

Notes

Photo Credit: Annie Olivero

Recipe from Vegan For Everyone by Laura Theodore. Published by Scribe Publishing Company, ©2020. Reprinted by permission.

Photo Credit: Annie Olivero

Recipe from Vegan For Everyone by Laura Theodore. Published by Scribe Publishing Company, ©2020. Reprinted by permission.

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Vegan Everything

Do you ever find yourself with a hankering for comfort food from your pre-vegan days? I know I do! Fortunately, Vegan Everything by Nadine Horn and Jörg Mayer is loaded with lots of recipes to satisfy just about every craving. With recipes for pizza, burgers, lasagna, tacos, and cupcakes, you’re sure to find a vegan version of your old favorites within its pages.

With 100 recipes to choose from,this cookbook will take you from breakfast to dinner, with lots of snacks and sweets to take care of any cravings you have between meals. The recipes are made with easy-to-find ingredients, so you won’t have to spend hours going from store to store looking for specialty ingredients. And they come together quickly, too, which  means less time in the kitchen and more time spent eating!

Since most of these recipes are vegan versions of classic dishes, there isn’t anything that omnivores will find “too weird” to try. They’re great recipes to help newbie vegans transition to plant-based eating. Who can say no to French Toast, Super Bean Burgers, Polenta Lasagna, or Berry Cheesecake? Not me!

You’ll find creative and fun new dishes here, too, including Coconut Farro and Green Power Wraps. There are also recipes that are perfect for parties, such as Ginger Nori Cakes, and Antipasto Pizza Bites, as well as global fusions dishes, like Bavarian Samosas, Mexican Paella, and Thai Tempura.

Chapters Include:

• Healthy Start
• Snacks & On the Go
• Quick Meals
• Wonder Bowls
• Cooking for Friends and Family
• Date-Night Dinners
• Party Hits
• Breads
• Dips, Pesto, and More
• Sweet Stuff

If you’re looking for vegan versions of your favorite comfort foods, you need this book!

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Butternut Squash Salad with Dukkah

We love the nutty flavor of butternut squash, especially when seasoned with dukkah, a North African mix of nuts and spices.

Course Salad

Cuisine American

Keyword Butternut Squash Salad

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Servings 4 servings

Author Nadine Horn and Jörg Mayer

Ingredients

• 1 small butternut squash (about 1 pound/450 g)
• ¼ cup (60 ml) olive oil
• 3 garlic cloves
• 1 red jalapeño or other fresh chile
• ½ bunch fresh parsley
• 1¼ cups (250g) instant couscous
• 1¾ cups (420 ml) boiling water
• 1 cup (160 g) drained cooked chickpeas
• Juice of 1 small lemon
• 3 tablespoons Dukkah see below

Instructions

• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Peel the squash, then halve it lengthwise and remove the seeds. Brush the cut sides with 1 tablespoon of the oil and place it cut side down on the baking sheet. Roast for 45 minutes, or until fork-tender.
• While the squash is roasting, mince the garlic and jalapeño. Coarsely chop the parsley.
• Combine the garlic and chile with the couscous in a large bowl. Cover with the boiling water and then cover with a plate or dish towel for 10 minutes.
• Remove the squash from the oven. When it’s cool enough to handle, scoop the flesh from the skin with a large spoon. Cut into bite-sized pieces.
• Fluff the couscous with a fork. Mix in the squash and chickpeas.
• Whisk together the remaining 3 tablespoons olive oil, the lemon juice, parsley, and dukkah. Toss with the couscous mixture. Serve.

Notes

Tip: In this recipe we don’t use the skin of the squash, but in other dishes, like a stir-fry, you can leave the skin on.

Recipe from Vegan Everything: 100 Easy Recipes for Any Craving © Nadine Horn and Jörg Mayer, 2019. Photographs © Nadine Horn and Jörg Mayer, 2019. Translation © Luisa Weiss, 2019. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com

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Dukkah

Course Condiment

Cuisine North African

Keyword Dukkah

Prep Time 15 minutes minutes

Author Nadine Horn and Jörg Mayer

Ingredients

• ½ cup (75 g) mixed raw nuts
• 2 tablespoons sesame seeds
• 2 tablespoons coriander seed
• 1 tablespoon cumin seeds
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper

Instructions

• Toast the nuts and the sesame, coriander, and cumin seeds in a dry pan over medium-high heat for 4 minutes, stirring constantly, until golden. Let cool, then transfer to a food processor.
• Add the salt and pepper and pulse to combine. Store in an airtight container for up to 2 weeks.

Notes

Recipe from Vegan Everything: 100 Easy Recipes for Any Craving © Nadine Horn and Jörg Mayer, 2019. Photographs © Nadine Horn and Jörg Mayer, 2019. Translation © Luisa Weiss, 2019. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com

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The Meatless Monday Family Cookbook

I’m super excited to share The Meatless Monday Family Cookbook by my friend Jenn Sebestyen with you today! You probably know Jenn and her delicious recipes from her blog Veggie Inspired.

This cookbook is full of over 100 tasty plant-based recipes. It’s great for those who are just dipping their toe into the world of vegan food and want to eat meatless one day a week. Jenn starts the book with lots of tips for newbie vegans, including pantry essentials and handy kitchen tools.

Seasoned vegans who eat meatless every day of the week will find lots to love here, too. I mean, who can turn down Skillet Chickpea Chilaquiles or a bowl of Very Berry Quinoa Salad?

As you might have guess from the name, this cookbookis full of family-friendly recipes. Jenn has veganized omnivore classics—like Potpie Noodle Casserole and Butternut Squash Mac and Cheese—that will please even the pickiest of eaters. She includes lots of tips on how to the get the kids involved in cooking, too.

Chapters in The Meatless Monday Family Cookbook Include:

• Getting Started with Meatless Monday
• Hearty Soups
• Satisfying Salads
• Loaded Handhelds
• Bountiful Bowls
• Perfect Pasta
• One Pot Wonders
• Comforting Casseroles
• Center Stage Vegetables
• Breakfast for Dinner
• Sauces and Staples

If you’re looking for family friendly vegan recipes, or if you’re hoping to add more meatless dishes into your diet, this is the cookbook is for you!

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Creamy Vegetable Noodle Soup

This thick and creamy soup reminds me a bit of potpie filling, but in soup form. The small ditalini pasta rings are the same size as the diced vegetables, making it easy for kids to scoop up a bit of everything in one bite. Made with no cream, not even homemade cashew cream, you won’t believe how creamy it is. You’ll be heading back for seconds in no time.

Course Soup

Cuisine American

Keyword Vegetable Noodle Soup

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 6 servings

Author Jenn Sebestyen

Ingredients

• 2 tablespoons (28 ml) olive oil
• 1 yellow onion diced
• 3 carrots peeled and diced
• 2 ribs celery diced
• 1 red bell pepper seeded and diced
• 1 tablespoon (1 g) dried parsley
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• ½ teaspoon dried dill
• 1¼ teaspoons salt or to taste
• ¼ cup (32 g) all-purpose flour
• 2 cups (475 ml) unsweetened almond milk or milk of choice, divided
• 4 cups (946 ml) low-sodium vegetable broth
• 2 tablespoons 8 g nutritional yeast (optional)
• 1 cup (110 g) dry ditalini pasta or similar small pasta shape (gluten-free, if desired)

Instructions

• Heat the olive oil in a soup pot over medium heat. Add the onion and sauté for 5 to 6 minutes until soft and translucent. Add the carrots, celery, and bell pepper and sauté 4 to 5 minutes until starting to soften.
• Add the parsley, basil, thyme, dill, salt, and flour and stir to combine, scraping up any bits of flour on the bottom of the pot. Slowly pour in ½ cup (120 mof milk while whisking continuously, again scraping up any bits of flour on the bottom; a flat whisk is convenient here, but a balloon whisk will work as well. Whisk until the flour is completely incorporated.
• Add the remainder of the milk, vegetable broth, and nutritional yeast, if using. Whisk to combine. Increase the heat to high and bring to a boil. Once boiling, add the pasta, and then reduce the heat to medium-low and simmer for 10 to 15 minutes until the pasta is cooked through, stirring often to prevent the pasta from sticking.
• Taste and adjust the seasoning, if necessary.

Notes

Swap it! For a gluten-free option, use brown rice flour instead of all-purpose flour.

Recipe from The Meatless Monday Family Cookbook by Jenn Sebestyen. Reprinted with permission from Jenn Sebestyen and Fair Winds Press, an imprint of Quarto Publishing Group USA Inc. © 2019.

The post Vegan Creamy Vegetable Noodle Soup from The Meatless Monday Family Cookbook appeared first on Chic Vegan.

The Truly Healthy Vegan Cookbook

I’m super excited to announce my first cookbook! My goal in writing The Truly Healthy Vegan Cookbook was to create a collection of delicious recipes that aren’t made with refined or processed products. The recipes all use whole foods, and many of them are veggie-centric, putting the vegetables front and center on your plate. Quite a few of the meals are made with hidden veggies, which is perfect for picky eaters.

I wrote the book for people who are already vegan and are looking for easy and healthy recipes; vegans who are struggling with unhealthy diets that are high in packaged, processed foods; and people who aren’t vegan yet but want to get healthy by adding more plant-based dishes into their diets.

Spinach and Mushroom Frittata

Brunch is my favorite meal, and I take it very seriously. I usually make a big brunch on Sundays, with fresh fruit, whole grain toast, and a frittata, like this one. I love the flavor combination of spinach and mushrooms, but if it isn’t your thing, you can use pretty much any type of vegetable and leafy green in this frittata, Red pepper and arugula would be great, as would zucchini and baby kale.

This Spinach Mushroom Frittata can be prepared in advance. Cook the mushrooms and make the tofu mixture ahead of time and place them in the fridge overnight. In the morning, just pop it into a pan and bake it. Breakfast is served!

The post Spinach Mushroom Frittata from The Truly Healthy Vegan Cookbook appeared first on Chic Vegan.

Before going vegan, I didn’t give much thought to my skin care routine or the makeup that I purchased. I moved on from Noxzema to Neutrogena and Oil of Olay (a.k.a. Olay these days), I wore mostly Cover Girl makeup, and I thought I kept it all pretty basic. I now know that my idea of basic meant lots of chemicals, some animal testing, and general ignorance on my part. I know I’m not alone in this, I just wish I’d wised up sooner.

But I have to be honest. I’m still confused about ingredients, and once in a while I find out that I bought a natural beauty product that isn’t vegan. When I stopped eating animal products, I had to learn how to “veganize” a lot of meals that I enjoyed in my pre-vegan days. It took a bit of time, but it was worth it. And there is no reason why I can’t or shouldn’t do the same with my beauty products. Just think of the pros:

10 Reason Why You Should Make Your Own Beauty Products

(courtesy of Linh Le)

1. You can make organic, vegan, cruelty-free, and healthy beauty products.
2. People who have sensitive skin or skin allergies can make their own products.
3. You know exactly what ingredients are in your beauty products.
4. You can customize the scent, color, and texture of your products.
5. You save money.
6. You can handmade gifts for family and friends.
7. It’s fun, especially when you are making the products with your loved ones.
8. You can start your own cosmetic line.
9. You can make even more money if you sell the products.
10. No experience is required.

Cosmetixer

The post Make Your Own Beauty with the Cosmetixer appeared first on Chic Vegan.