1-Pot Vegan Corn Chowder (Recipe below) Simple and easy 1-Pot Vegan Corn Cho…

ItsAllGoodVegan’s 1-Pot Vegan Corn Chowder  (Recipe below)

Simple and easy 1-Pot Vegan Corn Chowder. Healthy yet comforting soup packed with fresh veggies like corn, celery, onion, and potatoes. Served with bread and garnished with chopped green onion. This recipe is family friendly and can be made gluten-free.

Ingredients
4 cloves garlic, chopped finely
3 Tbsp dairy-free butter
¼ cup all-purpose flour, substitute for GF flour
1 cup unsweetened dairy-free milk
4 ears of fresh corn, husk removed and washed.
1 large white onion, chopped into small pieces
2 stalks of celery, chopped into small pieces
4 medium yukon gold potatoes, chopped in ½ inch cubes
4 cups of vegetable broth or stock, I used low sodium
1/2 red bell pepper diced into small pieces
1/2 tsp Salt
1/2 tsp Pepper

Garnish
Green Onion, chopped finley
Paprika
Salt
Pepper

Directions
Heat a large pot on medium heat. Once hot, add butter, salt, pepper, and chopped onion and cook for 3-4 minutes. Add the flour and stir.
Add the vegetable broth, potatoes, red bell pepper, celery, and garlic. Stir and bring soup to a boil. Depending on the broth you use will determine what color your soup is.
Once the soup is boiling turn heat down to low-medium and simmer for 15 minutes or until the potato is fork tender.
Using a small knife cut the corn off the cob and add the fresh corn to the soup. Pour the dairy-free milk in the soup and cook for an additional 10-15 minutes or until the corn is completely cooked.
Taste soup and add additional seasoning (salt, pepper, or paprika) if needed.
Divide into soup bowls. Garnish with bread and chopped green onions.
Leftovers can be kept in the refrigerator in an airtight container for 3 days.

Chickpea & pasta salad by Recipe: 1. Cook 8oz pasta. Drain. Rinse under co…

Chickpea & pasta salad

by cookingforpeanuts

Recipe:
1. Cook 8oz pasta. Drain. Rinse under cold water and allow to cool. 2. Rinse and drain 1/2 of one 15oz can chickpeas (3/4 cups). Toss chickpeas with 1/2 tsp garlic powder, 1/4 tsp paprika, and salt to taste. (Optional: add 1 tsp olive oil to coat chickpeas.) Bake at 400F until just crispy.
3. Finely chop 1/2 red onion.
4. Cut about 1 cup grape tomatoes into halves.
5. Dressing: Blend on high: 3/4 cups soaked cashews (soak overnight or in hot water for 1 hour), 1/2 cup water, 1 tbsp fresh lemon juice, 1 tsp maple syrup (or to taste), 3 tbsp red wine vinegar, 1/2 tsp garlic powder, 1/4 tsp ground mustard seed, 1/4 tsp paprika, 1/4 tsp cayenne, 1/4 tsp cumin. Salt and black pepper to taste. (Adjust maple and lemon juice to taste.)
6. In large bowl, mix roasted chickpeas, 1-1/2 to 2 cups of cooked pasta, diced red onion, halved tomatoes, dressing, and chopped parsley in desired quantities. Salt and pepper to taste.

Thai Noodle Bowl by . Recipe: Ingredients: 2 servings soba noodles 1 block t…

Thai Noodle Bowl

by terianncarty
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Recipe:
Ingredients:
2 servings soba noodles
1 block tofu (pressed for 2 hours)
1/2 red pepper julienned
1 carrot julienned
1/4 red cabbage thinly sliced
2 fistfuls spinach
1/2 mango sliced
1 green onion
Handful peanuts
1/2 cup cilantro
Pinch of salt
Pinch chilli flakes

PEANUT SAUCE
1/2 cup Pb
1 tsp mango hot sauce
1 tbsp tamari
1/2 tsp vegan “fish” sauce
2 tbsp coconut sugar
3 tbsp water
1 tsp rice wine vinegar
Pinch chilli flakes
1 clove garlic
1 tbsp finely minced ginger
1 tbsp sesame oil
1 lime juiced
.Instructions:
>>place all ingredients into a bowl and whisk to combine. Add an extra tbsp of water if too thick. Taste for seasoning and add more hot sauce if needed.

Preheat oven to 400F. Cut tofu into cubes and season with a healthy pinch of salt and cracked pepper. Drizzle with 2 tbsp olive oil. Place of baking sheet and bake for 20 minutes, turn and bake for 10 more. Set aside.
Cook noodles, rinse with cold water and place back into pot. Add in the rest of the veggies and tofu and add in enough peanut sauce to generously coat. Gently toss everything together. Place into bowls and garnish with mango, chilli flakes, peanuts, cilantro and another drizzle of sauce.

Super quick & easy quesadillas! . by . What’s Inside the Quesadillas ~ BFre…

Super quick & easy quesadillas!
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 by rachel.nordhus
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What’s Inside the Quesadillas ~ BFree quinoa & chia seed wraps, smashed avocado, sautéed garlicky spinach & mushrooms, fresh spinach & vegan cheese.