Easy glazed mushrooms by . Recipe: Ingredients: 10 oz mushrooms 1 medium …

Easy glazed mushrooms

by earthofmariaa
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Recipe:

Ingredients:

10 oz mushrooms
1 medium onion, chopped
2 tbsp tamari
3 tbsp balsamic vinegar
1 tbsp maple syrup
3 tbsp water
1 tsp cornstarch
1/2 cup edamame

Directions:

Cook the mushrooms in a saucepan for around 5 minutes, until they are cooked through. Meanwhile, add the onion to a non-stick frying pan and sauté in either water or oil for a few minutes, allowing it to soften, and prepare the sauce by stirring together the tamari, balsamic vinegar, maple syrup, water and cornstarch. Drain and rinse the mushrooms, transferring them to the frying pan together as well as the sauce. Stir over a medium heat until the sauce thickens. Serve over cooked rice or noodles.

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.

Roasted Chickpea Salad with creamy dressing by Nut-free, no-blend, tangy……

Roasted Chickpea Salad with creamy dressing

by cookingforpeanuts

Nut-free, no-blend, tangy…most delicious dressing with roasted chickpeas, cucumbers and kale.

This dressing is very versatile. Use with salad, roasted veggies. Add your favorite ingredients to your salad and drizzle all over.

Recipe for the dressing:

In a medium bowl, mix well: 1 tbsp stoneground or Dijon mustard, 1/2 cup vegan mayonnaise, 2 tbsp nutritional yeast, 1 tsp minced garlic, 2 tbsp fresh lemon juice, 1 tbsp low-sodium soy sauce or tamari, 1 to 2 tsp maple syrup (to taste for sweetness), 1-1/2 tsp apple cider vinegar, 1 tbsp extra-virgin olive oil. Salt and black pepper to taste.

Chickpeas: Rinse and drain 1-15oz can chickpeas. Rub between paper towels on flat surface to dry. Transfer to medium bowl. Toss with 1 tsp garlic powder, olive oil to coat (optional), salt to taste. Bake at 400F on lined baking sheet until crispy, about 15-20 minutes.

Massage desired amount of kale with dressing. Add roasted chickpeas.

Add other veggies as desired (roasted or raw) and add desired amount of dressing.

Refrigerate any remaining dressing in air-tight container for up to 3 days

Chickpea and jackfruit curry . By . Recipe: Ingredients: 1 medium onion, chop…

Chickpea and jackfruit curry
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By earthofmariaa
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Recipe:
Ingredients:

1 medium onion, chopped
1 red bell pepper, chopped
1/2 medium zucchini, chopped
1 can jackfruit, drained and rinsed
2 tbsp tomato paste
1 can chickpeas, drained and rinsed
2 tbsp curry powder
2 tsp garam masala
1 tsp cumin
1 tsp turmeric
1 can coconut milk
1 can chopped tomatoes
2 tbsp tamari
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Instructions:
Add the onion, bell pepper and zucchini to a frying pan or sauce pan and cook for 3-4 minutes in either water or oil, until the onion is translucent. Next, pull apart the jackfruit pieces using a fork and add them to the pan together with the tomato paste, chickpeas, curry powder, garam masala, cumin and turmeric. Mix together really well. Then, add the coconut milk and chopped tomatoes. Bring to a simmer and cook for around 10 minutes, stirring frequently. At the last minute, stir in the tamari and serve.