Tag Archives: Vegan

Best Asian Garlic Paleo Whole30 Noodles (paleoglutenfree)


1 large cooked spaghetti squash
1/2 medium zucchini, julienne cut
1/2 large carrot, julienne cut
1 small red bell pepper minced
1/2 c fresh cilantro, diced
1/4 c roasted cashews or peanuts, chopped

In a large bowl incorporate ingredients for noodles, pour sauce in and mix together. Serve recipe hot or cold. If you want to heat the noodles, just mix everything together in a skillet and heat until warm.


2/3 c coconut aminos
1/4 c full fat coconut milk
2 T fresh grated ginger or powder
2 T red curry paste
2 T fish sauce
6 medium/large garlic cloves smaller cloves for less spicy
6 large medjool dates pitted

Puree ingredients for sauce in a blender.


Vegan Italian Lentil Quinoa MeatBalls (staceyhomemaker)

1 T ground flaxseed & 3 T water (can sub ground chia seeds)
3/4 c uncooked green lentils, rinsed and drained well
1/4 c uncooked quinoa, rinsed and drained (can sub cooked cauliflower in a pinch)
1/4 c sunflower seeds, ground to a fine powder (or pumpkin seeds)
1/2 c yellow onion, minced
1/2 c old fashioned oats (or gluten-free bread crumbs)
1/2 t garlic powder
1 t Italian seasonings
1/4 c fresh basil
sea salt and pepper to taste

Preheat the oven to 375 F. Cook the quinoa and lentils separately, set aside. Combine flaxseed and water in a small bowl, stir and set in the fridge to setup for 10 min. Blend the sunflower seeds to a fine powder. Add cooked lentils, sunflower seed powder, onions, basil, Italian seasonings, oats, garlic powder, salt, pepper and cooked quinoa to a food processor. Pulse it a few times until everything is combined. You want a chunky consistency, be careful not to blend the mix too much. Pour the flax egg into the mix and pulse it a few more times to mix it in. The mix will be slightly sticky. The easiest way to mold the meatballs is to roll a heaping spoonful of the mix in between your two palms. Try to keep your fingers out of the way because the mix will stick to them and get messy. Form the mix into 10 – 12 golf ball-sized (or 24 mini) “meatballs.” Place the lentil meatballs on a parchment lined tray and bake for 15 – 20 (flipping once halfway through) or until both sides are lightly browned. Serve “meatballs” over pasta or zucchini noodles with your favorite marinara sauce. Optional: Can put the meatballs in a pan with marinara sauce over low heat to keep them warm. They absorb all the flavors of the sauce and taste even better! Note: Use gluten-free breadcrumbs or oats to make the recipe gluten-free. Right before baking the meatballs, you can brush a light layer of olive oil over each meatball to give them a little more color while roasting. However, if you use the oil it won’t be considered plant-based anymore.

Baked Plantain Chips (tastykitchen)

2 whole Plantains
2 T olive oil
2 t garlic powder
1/2 t onion powder
1 1/2 t salt
1 t black pepper
1 1/2 t cayenne pepper

Preheat oven to 400º F. Peel and thinly slice plantains. Toss plantains with olive oil, garlic powder, onion powder, salt, black pepper and cayenne pepper in a bowl. Line a baking sheet with parchment paper and place plantains in a single layer on top. If they are stacked, they will stick together. Bake for 20 – 25 min until crisp, keeping an eye on them to make sure they don’t burn.

Moroccan Spiced Vegan Shepherd’s Pie (saucykitchen)


2 lbs sweet potato, peeled and cut into quarters
2 – 3 T olive oil, divided
1/2 t salt & more to taste
pepper to taste

Add the peeled and chopped sweet potatoes to a large pot on the stove top. Cover with cold water and bring to the boil. It will take about 15 – 20 min to cook until fork tender. When the potato has softened enough, drain the water and mash with a large fork or potato masher. Stir in 1 – 2 T olive oil and mash until smooth. Taste and season with a little salt and pepper if you’d like.


olive oil
salt to taste
pepper to taste
1/2 c white onion, diced
1 t fresh ginger, chopped
1 t fresh garlic, crushed or chopped
1 medium medium carrot, about 6″ long peeled and diced
1/2 t turmeric powder
1 t cumin powder
1 t coriander powder
1 t cinnamon powder
2 T tomato paste
1 c vegetable stock, aim for a lower sodium stock
1 14 oz can brown lentils, rinsed and drained
1/2 t cumin seeds
chopped fresh cilantro/coriander for topping (opt)

Preheat the oven to 400° F. Heat olive oil in a large skillet. When the oil is hot add the diced onion and salt and sauté until softened, about 5 min. Add ginger, garlic and carrot to the pan. Stir. Add spices and vegetables and stir it all together, coating everything in spice. Add the tomato paste, stock and lentils. Bring to a boil. Reduce heat and simmer uncovered for 10 min until slightly thickened. Taste and season with more salt as necessary. If you’re using an oven safe skillet of cooking pan you can bake directly in your skillet, other wise pour the filling in a 2 qt oven proof baking dish. Carefully smooth the sweet potato mash over the filling. Top with a sprinkling of cumin seeds. Bake for 15 – 20 min or until the potatoes are lightly browned on top. Let cool briefly and then serve. This keeps well in the fridge for 3 – 4 days. Makes 5 servings.

Homemade Vegan Butter (lovingitvegan)

1 c refined coconut oil, melted
2 T canola oil
1/3 c unsweetened soy or almond milk
1 t apple cider vinegar
1 t nutritional yeast
small pinch turmeric
1/2 t salt

Add melted refined coconut oil and canola oil to blender. In separate bowl add vinegar to the milk and stir it so that it curdles into buttermilk and then add it into blender. Add nutritional yeast, small pinch of turmeric and salt. Blend very well until smooth. Pour out into a butter dish and refrigerate until set. Remove from the fridge to thaw for a few min if using on fresh bread or creaming with sugar for baking. Yield: 275g/9.7oz block.

Mushroom Lentil Wellington (veganricha)

1 t oil
1/2 medium onion, chopped
5 cloves garlic, chopped
3/4 c walnuts chopped
6 – 8 oz mushrooms chopped
1/2 c carrots, chopped
1/4 c peas
3/4 – 1 t sage
1/2 t each thyme, oregano
1/4 t nutmeg or pumpkin pie spice
1/4 t cayenne
1 1/2 c cooked lentils
3/4 t salt or to taste, divided
1 chia egg (1 T chia seeds mixed with 3 T water – let it sit until thickened)
1 or 2 vegan puff pastry sheets

Prep the veggies. I use a small chopper processor to chop up the onion and garlic and set aside, then pulse walnuts in the same processor until coarsely chopped, then pulse mushrooms. Defrost the puff pastry sheets if you haven’t already. Heat oil in a skillet over medium heat. Add onion, garlic and a good pinch of salt and cook until golden. Add walnuts and cook for 2 – 3 min to roast. Add mushrooms, carrots and a good pinch of salt. Cook for 5 – 7 min. Add peas, spices and herbs, and cook for a min. Add salt, lentils and mix in. Let the lentils heat through. Mash some of the lentils. Taste and adjust salt and flavor. Add more herbs like sage or poultry seasoning. (Can add 1 T vegan Worcestershire sauce or bbq sauce or 1 t stone ground mustard for flavor variation.) Add the chia egg and mix in. Add a few T breadcrumbs if the mix is too moist. (This mix can be stored refrigerated for up to 4 days.) Shape into well pressed 1 or 2 logs depending on the pastry sheet design pattern you are using and thickness preferred. Cut the pastry sheet as desired and seal. Brush with oil or non dairy milk. (These unbaked loafs can be stored refrigerated for 2 days). Bake at 400 F for 30 min or until golden. Brush nondairy milk on the baked wellington, lightly cover and let sit to cool. (You can also refrigerate the wellington after cooling to store. Reheat in the oven for 5 – 10 min.) Cool for 15 min then slice with a sharp knife. Or refrigerate for 10 min, then slice. Serve with gravy or other toppings.

To Make Gluten Free: Use gf pastry or pie crust or make a loaf. Press the lentil walnut mushroom mi into a loaf pan. Add a glaze of bbq sauce, over and bake for 20 min then uncover and bake for another 15 min.

To Make Nut Free: Use a mix of oats and toasted sunflower seeds that have been coarsely crushed or roasted chestnuts. Makes 2 wellingtons.

BBQ Lentil Balls (veganwithcurves)

1/2 c Trader Joe’s Quick Cook Organic Brown Basmati Rice (or any brown rice)
1 T ground flax seed
2 T olive oil, divided
2 T water
1/2 c onion chopped
2 c chopped mushrooms
15 oz can of lentils (if using dried use green lentils yield 2 c  when cooked)
1/8 c chopped cilantro (opt)
1/2 t Pink Himalayan sea salt
1/4 t garlic powder
1 t dried basil
1/2 c breadcrumbs
2 T & 1 T BBQ sauce
2 T Vegan Worcestershire sauce
1/2 t liquid smoke

Cook brown rice according to directions and set aside. Next you are going to make your flax egg. Take a small bowl, add flax seed, water and mix well. Set aside. Add 1 T olive oil to a large pan and heat over medium high heat. Add chopped onions and mushrooms. Cook until vegetables are fully translucent. Once cooked turn off heat and set aside. Pour lentils into a colander and rinse excess sodium off. Add to food processor. Add cooked veggies, cooked rice, cilantro, salt, garlic powder, dried basil, breadcrumbs, 1 T BBQ sauce, Worcestershire sauce and liquid smoke to food processor. Blend in your food processor fully until mixture is completely combined. Taste and adjust seasonings to your liking. Take mix and add to a bowl. If the mix is too wet, put in the refrigerator for about 30 min so that it can stiffen up. Start to form your meat balls placing each one on a pan medium size pan. Place in the refrigerator for an hour so to help balls stay firm. They won’t fall apart when cooked the more set they are. Once fully set, remove from refrigerator, grab a pan, add 1 T olive oil over medium heat. Once oil is hot place each ball in hot oil pan and heat all the way through for about 2 min on each side until the lentil balls form a caramelized coating on each side. Do not leave unattended. Add 2 T BBQ sauce to pan and turn down heat. Make sure you coat every lentil ball and simmer for a 1 – 2 min. Remove from heat and let cool for 2 min.

Vegan Potato Cakes stuffed with Mushrooms (imagiliscious)

2 lbs potatoes
2 bay leaves
2 T oil or more as needed for pan frying, divided
1/2 lb mushrooms, coarsely chopped
1 c onion, diced
1 T dill, chopped (opt)
1/2 c flour
salt and pepper to taste

Wash, peel and dice potatoes. Boil potatoes with bay leaf until fully cooked. While potatoes are cooking, heat 1 T oil in a large pan. Add onion and mushrooms to the pan and cook on medium-low heat mixing occasionally until all the liquid evaporated. This will take about 15 – 20 min. Cook for another 5 min until mix starts to brown. Season to taste with salt and pepper. Add dill to the pan with mushrooms if using, mix and take off the heat. Once potatoes are cooked, drain well and mash with fork or masher, do not use food processor as it’ll turn the potatoes watery. Season to taste. Cool potatoes. Add flour and mix well. Take about 2 T potato dough and flatten into a disk, place one spoonful of mushroom mix and cover with more potato dough. Cover with another flattened disk. Once all the potato cakes are assembled, heat the remaining T oil in a large pan. Place potato cakes in the pan and fry about 5 min until they turn golden, flip and fry another 5 min  until golden. Use more oil if needed. Serve with leftover mushroom mix if any left, some lemon juice, mustard or horseradish. Note: You can omit flour or add less than the recipe calls for. Flour makes the potatoes easier to handle, but it certainly isn’t necessary. Filling can vary. You can add different herbs like thyme, for example, or parsley. Or add bell peppers. Use a really good non-stick pan so the cakes don’t stick too much, but if you are worried, add more oil to make sure that they don’t stick. Quite often food will stick to the pan until it’s actually done and only once it’s properly cooked, it’ll get released. In any case, please add oil as needed when frying the cakes. Also, they can be baked instead of fried.

Balsamic, Honey Roasted Cabbage Steaks (eatwell101)

1/2 head savoy cabbage or green cabbage, cut into 1/2-inch-thick rounds
3 T olive oil, divided
3/4 t coarse salt
1/2 t ground white pepper
2 T balsamic vinegar
2 t honey
1 sprig fresh thyme

Preheat your oven to 400° F. Brush a rimmed baking sheet with 1 T extra-virgin olive oil. In a bowl combine olive oil, balsamic vinegar and honey. Arrange the cabbage slices in a single layer and brush with the honey balsamic vinaigrette. Season with coarse salt and ground pepper and sprinkle with thyme. Roast until cabbage slices are tender and edges are golden, 25 – 30 min. Serves 2.

Healthy Gingerbread Muffins (Lindsay M.)

1 1/2 c whole wheat pastry flour (can sub white w w flour or half w w and half a/p flour)
1 t baking soda
1 1/2 t cinnamon
3/4 t ground ginger
1/4 t ground cloves
1/4 t salt
3 T coconut oil, melted and cooled to warm
1/4 c pure maple syrup
1/4 c blackstrap molasses
1 egg, at room temp
1 t vanilla
1/3 c nonfat plain Greek yogurt
1/2 c unsweetened vanilla almond milk (any milk will work)
coarse sugar or sparkling sugar, for sprinkling on top (opt)

Preheat oven to 350 F. Line a muffin tin with muffin liners; spray the inside of the liners with nonstick cooking spray to ensure the muffins do not stick. In a large bowl, whisk together flour, baking soda, cinnamon, ginger, cloves and salt. Set aside. In a separate bowl add coconut oil, maple syrup, molasses, egg, yogurt and almond milk. Whisk together until smooth and well combined. Add dry ingredients and mix until just combined. Pour batter into liners, filling about 1/2 of the way full. Sprinkle with a little coarse sugar (this will create a beautiful muffin and a delicious crunch on the outside). Bake muffins for 18 – 22 min until a tester comes out clean or with just a few crumbs attached. Makes 12 muffins. To make muffins vegan: Instead of an egg, replace with 1 T flaxseed meal & 3 T water. To make dairy free: Sub coconut, almond or soy yogurt for the Greek yogurt.


Vegetable Fritters (createmindfully)


3/4 c chickpea flour
1/2 c water
1 t cumin
1/2 t cayenne pepper
1/4 t paprika
1/4 t garlic powder
1/2 t salt
pepper to taste
1/4 c chopped red onion
3/4 c chopped red pepper
3/4 c corn
2 T chopped parsley
vegetable oil
vegan chipotle ranch dressing (opt )

Mix dry ingredients. Add water and whisk until all the clumps are out. Fold vegetables into batter. Heat pan on medium high heat. Add enough vegetable oil to cover the pan. Spoon some of the batter on the pan, fitting as many fritters as you can on the pan you use. Cook until browned. You should be able to lift the fritter easily when it is ready. Flip and cook the other side. Repeat with the rest of the batter, adding more oil as needed. Serve with vegan chipotle ranch dressing. Makes approx 10 fritters.

Spicy Lentil Cakes

1 c red lentils
1 small bunch parsley, chopped
1 medium onion, diced and sauteed
4 T psyllium husks (or 1 large egg)
4 T nutritional yeast flakes (opt but recommended)
2 bell peppers of your choice, chopped
about 1/2 c flour of choice
2 t smoked paprika
1 t spicy paprika
1/2 t chili flakes
sea salt and ground pepper, to taste
oil for frying

Add lentils in a pot and cover them with water. From the moment they start boiling, let them boil for about 15 min and then remove from heat. Strain the lentils very well and put them in a large bowl. Start mashing them using a fork . Add the rest of the ingredients, except oil. Start mixing the composition. It has to be sticky and easy to shape. If it’s not it means that you didn’t strain the lentils very good and the composition is too wet. No problem, just add more flour until it has a dough-like consistency. Alternatively, let it rest in the fridge for 10 – 15 min. Spray a non stick pan with some oil. Not too much. Put each patty in the frying pan and let it fry about 2 min on each side. Makes 15 cakes.

Perfect Roasted Root Vegetables (cooksillustrated)

1 14 oz celery root, peeled
4 carrots, peeled and cut into 2 1/2″ lengths, halved or quartered lengthwise if necessary to create 1/2 – 1″ in diameter
12 oz parsnips, peeled and sliced 1″ thick on bias
5 oz small shallots, peeled
1 t Kosher salt and pepper
pepper to taste
12 oz turnips, peeled, halved horizontally, and each half quartered
3 T vegetable oil
2 T chopped fresh parsley

Use turnips that are roughly 2 – 3″ in diameter. Instead of sprinkling the roasted vegetables with chopped parsley, tarragon or chives may also be substituted). Adjust oven rack to middle position, place rimmed baking sheet on rack, and heat oven to 425 F. Cut celery root into 3/4″ thick rounds. Cut each round into 3/4″ thick planks about 2 1/2″ in length. Toss celery root, carrots, parsnips and shallots with salt and pepper to taste in large microwave-safe bowl. Cover bowl and microwave until small pieces of carrot are just pliable enough to bend, 8 – 10 min, stirring once halfway through microwaving. Drain vegetables well. Return vegetables to bowl, add turnips and oil and toss to coat. Working quickly, remove baking sheet from oven and carefully transfer vegetables to baking sheet; spread into even layer. Roast for 25 min. Using thin metal spatula, stir vegetables and spread into even layer. Rotate pan and continue to roast until vegetables are golden brown and celery root is tender when pierced with tip of paring knife, 15 – 25 min longer. Transfer to platter, sprinkle with parsley and serve. Serves 6.

Vegan Coconut Butter Gingersnaps (thevegan8)


1 1/2 c spelt flour (can sub 1 3/4 c & 2 T finely ground oat flour for gluten free version)
1/2 t baking soda
2 t ground cinnamon
1 1/2 t ground allspice
1 1/2 T ground ginger
1/2 t fine sea salt
1/2 c & 2 T pure maple syrup, room temp
3 T molasses, not blackstrap, room temp
1/2 c & 2 T liquid melted coconut butter
white sugar (opt) (can use Wholesome Sweeteners b/c crystals are sparkly and vegan)

Preheat oven to 350 F and line 2 sheet pans with parchment paper. To a large bowl, add the flour, baking soda, cinnamon, allspice, ginger and salt. Whisk very well. Make a well at the bottom and add the syrup, molasses and the liquid coconut butter last. It’s imperative that your coconut butter is a total liquid, an oil consistency, when measuring, so the right amount is added and the cookies turn out moist. (Can heat in the microwave for about 15 seconds, give it a good stir in case the oil has separated, then measure.) Give the liquids a quick stir and then mix all the batter together for about 30 seconds until it all comes together into a sticky, thick batter. If using the oat flour version, just stir together the batter until it all comes together in a ball and pulls away from the sides of the bowl. Using a heaping 1 1/2 T, form the batter into balls with your hands and place on the pan about 3″ apart from each other. Don’t add more than 9 balls to each pan. The batter makes 18 cookies, so 9 for each pan. Take a small piece of parchment paper and place it over each ball and flatten into rounds, no more than 1/4″ thick. Sprinkle sugar on top for extra sweetness and crunch, if desired. These cookies are not overly sweet, just perfect, but add the sugar if you like yours extra sweet, or serving to guests for presentation. Bake just 8 min (1 pan at a time), until they have spread some and poofed up a little. Do not over bake or it can dry them out. They should be firm and golden on the bottoms. Each batch was perfect at 8 min. Remove and cool 10 min on the pan (they will be too delicate to eat right away), then transfer to a cooling rack to cool completely. Store in a sealed container so they stay moist. They are even better the next day, but are a tad more fragile. Yield 18 cookies.

Simply THE BEST Red Enchilada Sauce EVER! (happilyunprocessed)

2 T extra virgin olive oil
2 T flour (can sub gluten free flour)
3 T chili powder
1/2 t garlic powder
1/2 t onion powder
1/2 t cumin
1/4 t salt or to taste
2 c chicken broth (can sub vegetable broth)

Heat oil in a small saucepan over med/low heat. Add flour and whisk for approx 1 min. Add all the spices and stir. Gradually and slowly add the broth, whisking to prevent any lumps. Simmer, stirring occasionally for 15 min or until enchilada sauce thickens. Use immediately or store in an airtight container in the fridge. Yield: approx 1 1/2 – 2 cups depending on how much you reduce it.

Lentil Casserole (themisfitbaker)


Lentil Filling

2 T olive oil
1 medium onion
3 garlic cloves, minced
1 T chili powder
1 c dry brown lentils
1/3 c dry red lentils
1 19oz can diced tomatoes (do not drain)
2 c hot water
1 T Bragg Liquid Aminos (or soy sauce)
2 c frozen mixed vegetables (corn, peas, green beans)
1/4 c Nutritional Yeast

In a large pot, heat oil over medium heat. Add onion and saute until translucent. Stir in garlic and chili powder and cook for 1 minute. Add brown lentils, red lentils, tomatoes with juice and Bragg liquid aminos. Bring to a boil, then reduce the heat to medium-low. Simmer partially covered, for 30 min or until the lentils are tender and most of the liquid has been absorbed (stir occasionally). Remove from heat and stir in the frozen vegetables and nutritional yeast. Pre heat oven to 375° F and lightly oil a 2.5 qt casserole dish. Scoop the lentil mix into the prepared casserole dish and cover with mashed potatoes (it’s best to start the potatoes around the edges and work your way in. This prevents the filling from squishing up the sides of the dish.). Bake for 30 min or until golden and bubbly. Allow the casserole to rest for 10 – 15 min before serving. Makes 6 servings.

Mashed Potato Topping

3 lbs Russet potatoes, peeled and diced
2 T olive oil
1/3 c non-dairy milk
1/2 t garlic powder
1/2 t salt or to taste

Place potatoes into a large pot and cover them with water. Bring to a boil and cook until tender (approx 12 min). Drain potatoes and return them to the pot. Coarsely mash, then add the oil, milk, garlic powder and salt. Mash well.



Jamaican Patties (Vegan) (theedgyveg)


4 c organic flour
1/2 c vegetable shortening (make sure it’s vegan)
1/2 c vegan butter, cold
1/2 c & 2 T ice cold water
1 1/2 T turmeric
1 T salt

Sift the flour, turmeric and salt into a large bowl. Using 2 knives or a pastry blender, cut in shortening and butter until the mix becomes crumbly. Working quickly, add small amounts of water to form a firm dough. Do not over water or overwork. Form dough into a disc, wrap in plastic and refrigerate for at least 1 1/2 hours or overnight. Preheat oven to 400 F. On a lightly floured surface, roll out pastry dough and cut into circles about 6 – 7″ in diameter. Lightly brush the outside edges of the circle with a little of soy or almond milk. Spoon roughly 1/4 c vegan beef filling onto 1/2 of the circle and fold the other half of the pastry over so that the edges meet. Press to seal and use a fork to crimp the edges together. Lightly brush the top of each patty with a little of soy milk. Place the patties on parchment lined baking sheets and bake until golden brown, about 30 min. Serve immediately with hot sauce. Makes about 12.

Vegan Beef Filling

1 large onion, finely chopped (1 1/2 c chopped)
6 cloves garlic, minced
1 T fresh ginger, finely chopped
1 lb vegan ground beef substitute
2 T vegan butter
1/4 t turmeric
1 1/2 t ground cumin
3/4 t ground allspice
1/2 t ground cardamom
1 t thyme
3 green onion/scallions, finely chopped
1 scotch bonnet pepper, seeded and finely chopped (opt)
1 T finely chopped fresh parsley
2 T vegan worcestershire sauce
1 lb ripe tomatoes, peeled and finely chopped
1 1/2 t salt
freshly ground black pepper
3/4 c vegetable stock
3 T Jamaican rum
almond milk or soy milk for brushing

In a large skillet, heat butter until hot but not smoking. Add the onion and cook until softened, about 4 min. Add the garlic and ginger and cook for 1 min. Add the veggie ground beef, turmeric, cumin, allspice, cardamom, scotch peppers and thyme and cook until heated and spices are fragrant, about 10 min. Add the green onion/scallions, parsley, tomatoes and vegetable stock and simmer for about 30 min until most all of the liquid has evaporated. Season with salt and pepper to taste, remove the mix from the heat and stir in the Jamaican rum. Allow the mix to cool before assembling the patties.


Light and Fluffy Vegan Pancakes (theprettybee)

1 1/2 c white spelt flour (can sub all-purpose flour)
1 1/2 T baking powder
1 1/2 c non-dairy milk (ie unsweetened coconut milk, almond etc)
3 T organic cane sugar
3 T organic canola oil
1/8 t salt
vegan buttery spread for pan

Mix dry ingredients in a large bowl. Add wet ingredients, and let rise for about 5 min. Melt 1 T vegan buttery spread in a large frying pan over medium heat. Spoon batter into the pan and cook until you see the edges starting to turn golden brown (about 5 min or so). Flip pancakes and continue to cook until done, about 3 more min. Serve with vegan buttery spread and syrup or desired fruit topping. Makes 8 pancakes.

Homemade Fermented Spicy Kimchi (healthycompany)

1 head (about 2 lbs) napa (Chinese) cabbage
1/4 c sea salt
4 – 6 scallions, chopped
1/2 lb daikon radish, peeled and cut into thin strips
1 carrot, cut into thin strips
5 – 6 garlic cloves, grated
1/4 – 1/2 c Korean red pepper powder (gochugaru ) to taste
1 t fresh ginger, grated or 1/4 t dried
1 t cane sugar (opt)
2 T fish sauce, (opt but it gives it the characteristic umami flavor)
Cold water, filtered or spring

Cut cabbage lengthwise and remove the core, then chop the remaining cabbage into 1″ strips. Place cabbage into a glass bowl and sprinkle with salt, mixing it together with clean hands. Cover salted cabbage with cold water. Cover with plastic wrap. Let sit at room temp for 4 – 24 hours. You may need to place a weight on top of the cabbage to keep it completely submerged under the brine. Drain brine from the cabbage. Reserve brine. Place remaining ingredients in large bowl and mix together. Add cabbage to bowl and toss with clean hands. Repack cabbage into individual glass jars with lids, packing tightly and adding brine if necessary to cover. Leave about 1″ head space. Close lids. Allow to ferment at room temp 1 – 7 days, depending on your preference. Refrigerate once kimchi is at desired fermentation level. Serves 8. Notes: You can use any vegetables you like for kimchi: cabbage and daikon radish are simply the most commonly used. You can adjust the spice levels up or down for your personal taste, to range anywhere from zero (this would be consistent with sauerkraut) to very spicy. You can also add fresh chilies such as jalapenos or serranos and reduce the amount of chili powder or sauce used. Use salt that is free of iodine and anti-caking agents because they can inhibit fermentation. Only use filtered or spring water free from chlorination because chlorine can inhibit fermentation. You can substitute the Korean red pepper powder with the same amount of hot sauce such as Sriracha if you prefer. The microflora that grow in kimchi thrive on sugar, so adding some to the fermentation process helps to provide “food” for the microbes to eat so they grow and provide you with all of their benefits. For a Vegetarian Version: Substitute fish sauce with either kelp (3/4 t kelp powder in 2 T water) or 2 T red or white miso paste.

5 Ingredient Mexican Brown Rice (kimscravings)


1 1/2 c corn (frozen or fresh)
1 15 oz can black beans, drained and rinsed
3 c whole grain brown rice, cooked
1 T chili powder
1 c jarred salsa

Preheat a large skillet over medium heat. Add corn and black beans and cook until corn is tender, about 3 min. Add cooked rice and chili powder, and stir to combine. Cook; stirring constantly, about 3 min. Stir in salsa and cook until everything is combined and warmed through, about 2 min. Remove from heat and let cool for 5 – 10 min, then garnish with cilantro and avocado, if desired. Serve as a main meal or alongside tacos, enchiladas or fajitas. Also, wonderful as a vegan burrito filling.

Optional Garnish

fresh cilantro and/or diced avocado