Sweet Potato, Kale, Cauliflower Curry by . Recipe: Ingredients: * 2 teaspoon…

Sweet Potato, Kale, Cauliflower Curry

by veggiepeggy
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Recipe:
Ingredients:
* 2 teaspoons coconut oil
* 1 medium yellow onion, diced
* 2 medium sweet potatoes, diced
* 1/2 head cauliflower, small florets
* 3 cups kale
* 3 tablespoon fresh ginger, minced
* 6 cloves garlic, minced
* 1 teaspoon powdered turmeric
* 1/2 teaspoon cumin
* 1/2 teaspoon cayenne pepper
* 1 teaspoon sea salt
* 1 tablespoon apple cider vinegar
* 1 cup tomato sauce
* 1 cup vegetable stock (or water)
* 1/2 cup coconut cream
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Directions
1. On medium heat, add coconut oil in a large pot. Add the onion and cook until translucent.
2. Add diced sweet potato and cauliflower and cook for about 4 minutes uncovered. Then stir in the garlic and ginger for about a minute.
3. Add remaining spices; turmeric, cumin, cayenne pepper, and sea salt, and stir for about 30 seconds.
4. Add the apple cider vinegar ed by the tomato sauce, vegetable stock, coconut milk and bring to a low boil. Then reduce heat to low or medium low (until simmering). Cover and cook for 15-20 minutes or until vegetables are tender. Stir occasionally.
5. Taste and add seasoning and salt as needed, remove from the heat. Add in kale and stir to wilt.
6. Optional* Top with fresh cilantro and lemon juice for a delicious garnish.

VEGAN BROCCOLI CHEDDAR SOUP! by Recipe: 4 cups broccoli florets 1 onion,…

VEGAN BROCCOLI CHEDDAR SOUP!

 by alexafuelednaturally

Recipe:
4 cups broccoli florets
1 onion, chopped
2 cups almond milk or any unsweetened plain plant milk
3 cups filtered water
1 1/2 tbsp “Not chicken” bouillon
1 cup celery, chopped
1 cup carrot, chopped
1-2 golden potatoes, chopped
1/2 tsp black pepper

CHEDDAR CHEESE SAUCE
Juice of 1 lemon
1/2 cup raw cashews (soaked for 20 minutes in hot water)
1 cup carrot, chopped
1 cup potato, chopped
1 cup unsweetened almond milk
1/2 cup water
1 tsp salt
1/2 tsp pepper
1/2 tbsp garlic powder
1/4 cup nutritional yeast

Instructions:
1. Soak raw cashews in hot water for 20 minutes. (Discard water and add into cheese sauce later
2.In a skillet over medium-high heat add 1 tbsp oil then saute onion for a few minutes.
3.Pour almond milk, two cups of filtered water and 1 1/2 tbsp “not chicken” bouillon. Whisk together until bouillon is dissolved. Bring to a simmer for about 5 minutes. Add potatoes and carrots cook for 10 minutes then add broccoli and celery; simmer until all the vegetables are tender, about 15 minutes.
6. Meanwhile make “cheddar sauce”. In a large pot bring 4 cups of water to a boil. Add copped potatoes and carrots to the pot and let cook for 15 minutes or until tender.
7. Once potatoes and carrots are cooked, Drain the potatoes and carrots (discard the water) and place all your cheddar sauce ingredients into a high-speed blender or food processor and blend until smooth. Pour the sauce into the pot and stir to combine. Simmer for 5 minutes and then serve hot! Enjoy.

Fluffy Hoisin Mushroom Gua Baos! . by . Recipe: INGREDIENTS: 12 serving Bu…

 Fluffy Hoisin Mushroom Gua Baos!
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 by thefoodietakesflight
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Recipe:
INGREDIENTS:

12 serving

Buns
Dry Ingredients
2 cups + 1 tbsp (275g) all-purpose flour
1 tbsp corn starch
1/4 tsp salt

Yeast Mixture
3/4 cup warm soy milk
3 tsp organic cane sugar
1 tsp instant dry yeast
1 tbsp neutral oil, plus more for brushing

Pickled Carrots and Cucumber
1/3 cup thinly sliced carrot
1/3 cup thinly sliced cucumber
3 tbsp rice vinegar
1 tbsp organic cane sugar, or adjust according to desired sweetness
1 tsp roasted sesame seeds
Pinch of salt

Hoisin Mushrooms
450g fresh mushrooms of choice
1 tsp minced garlic
Oil for cooking
2 tbsp hoisin sauce
4 tbsp maple syrup, or other liquid sweetener or sugar (adjust according to desired sweetness)
1/4 tsp chinese five spice powder or pepper

Other Fillings and Toppings
Vegan Kimchi
Chopped roasted peanuts
Chopped spring onions
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INSTRUCTIONS:
Pickled Carrots and Cucumber
Discard the seeds and pit of the cucumber. Peel the carrot. Very thinly slice the cucumber and carrots.

In a bowl, mix together the rice vinegar, sugar, and salt. Mix well until the sugar dissolves. Adjust seasoning based on desired sweetness and sourness.

Add in the cucumber and carrots. Mix well and leave to sit for 10-15 minutes. You can prepare this the day before and refrigerate it until ready to use. This way it’s also more flavourful!

Hoisin Mushrooms
Slice the mushrooms into strips or batons.

Heat a non-stick pan. Heat some oil over medium heat. Once hot, add in the garlic. Sauté until lightly brown and then add in the mushrooms. Pour in the hoisin sauce and maple syrup or other sweetener. Mix well and cook over medium heat for 5-6 minutes or until the mushrooms are cooked through and release some water. Sprinkle chinese five spice or pepper and mix well. Turn off heat and set aside.

Vegan Broccoli Cheddar Biscuit Pot Pie! by Recipe: INGREDIENTS: 6-8 serv…

 Vegan Broccoli Cheddar Biscuit Pot Pie!

 by eat_figs_not_pigs

Recipe:
INGREDIENTS:

6-8 servings

7 TBS vegan butter, divided
1 white onion, chopped
1 cup carrots, chopped
1 cup celery, chopped
6 cloves garlic, minced
1 tsp fresh thyme, minced
½ tsp smoked paprika
½ tsp kosher salt & fresh cracked black pepper, plus more to taste
¼ tsp red pepper flakes, optional
6 TBS all purpose flour
3 cups prepared vegan broth
5 cups broccoli, cut into florets
2 cups vegan cheddar shreds
2 cups unsweetened soy milk, or any other unsweetened non-dairy milk
1 pack of vegan friendly biscuits
½ cup vegan parmesan
Chopped green onion, for garnish
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INSTRUCTIONS:
Preheat oven to 325 degrees.
In a large cast iron skillet or oven safe skillet, add 6 tablespoons of vegan butter on medium heat. Once butter is melted, add onion, carrots, and celery. Saute, stirring frequently, until the onions are translucent, about 8-10 minutes.
Add garlic, thyme, and seasonings. Mix to combine and saute another 2-3 minutes, stirring frequently.
Sprinkle veggies with flour and mix well to combine all the ingredients. Slowly add in prepared broth and whisk until smooth.
Add broccoli, cover, and simmer until the broccoli is tender, about 5 minutes.
Remove lid. Stir in cheese shreds and soy milk. Stir until the cheese is melted and creamy. Simmer, uncovered, until it thickens, about 10 minutes.
While soup is simmering, open biscuits according to package directions. Melt remaining tablespoon of vegan butter and brush the tops of the biscuits. Sprinkle with parmesan cheese and a few cracks of fresh black pepper. Arrange biscuits gently on top of broccoli cheddar filling and bake for 27-30 minutes until hot and bubbly, and the biscuits are golden-brown and flaky.
Let cool for about 5 minutes before serving.
ENJOY!