Pasta with Pumpkin and Pistachios
We really enjoyed this colorful recipe. Pumpkin puree makes a really nice pasta sauce and the nuts added a nice crunch.
Serving Size: 2
Ingredients:
1/2 onion, chopped fine
1/2 red bell pepper, chopped fine
1 tablespoon oil
2 cloves garlic, minced
1 cup pumpkin puree
1 vegetable bouillon cube
1 teaspoon ground nutmeg
dash of red pepper flakes
1/2 cup water
3-5 fresh sage leaves (optional)
1/2 [...]
Review: Stir-Fried Tofu, Red Cabbage and Winter Squash
We recently came across this nice recipe from the New York Times. As we still have a couple of pumpkins from last year’s harvest to eat up, we were happy it find it.
This makes a very tasty dish. We served it as a main meal, but without rice or pasta. We had [...]
Minty Pea and Spinach Soup
We’re in the mood for Spring. This vibrant sweet soup tasted great on a cold but clear day. We are looking forward to making it with peas and spinach fresh from the garden, but that will be a while yet.
Serving Size: 4
Ingredients:
3 cups frozen peas
1 small package frozen spinach
2 shallots
1 vegetable bouillon cube
2 cups water
3 [...]
Brussels Sprouts with Pistachios
This is a very simple way to enjoy Brussels sprouts, yet one of our favorites as it is so easy.
Serving Size: 4
Ingredients:
1 lb. Brussels sprouts
2 tablespoons fine olive oil
1 tablespoon lemon juice
salt and pepper to taste
1/4 cup pistachio nuts
Directions:
Clean the Brussels sprouts and cut a small X on the bottom (stem side).
Place in a steamer [...]
Review: Apricot, Beet and Cumin Soup
Dear Vegalicious Readers, this is a delicious soup we recently found at the “Daily Green” blog.
It has the earthy flavors of beets, with the mild sweetness of apricots and orange juice. Perked up with the flavors of onions, garlic and cumin. Altogether, this flavor packed soup that is really tasty. It can also be halved [...]
Review: Carrot Rhubarb Jam with Rosemary
Tigress in a jam posted this delicious marmalade recipe, which we enjoyed last weekend on Seminole pumpkin bread.
This jam, or marmalade was delicious and very easy to make. The combination of carrots, orange and rhubarb with a touch of rosemary – wow. Making the jam, I used much less sugar and vegan pectin (apple pectin) [...]
Red Cabbage and Beet Salad With Pears and Walnuts
This salad tastes lovely and is even better the second day.
Ingredients:
1/4 head red cabbage, thinly sliced
1 Tbs. salt
2 Tbs. vinegar
1 large beet, peeled and grated
1 pear, peeled and sliced
walnuts, chopped
2 Tbs. rice wine vinegar
3 Tbs. walnut oil
1 Tbs. agave or maple syrup
1 inch nob ginger, peeled and grated
salt and pepper to taste
Directions:
To “wilt” the red [...]
Red Cabbage Sandwiches
These are amazing sandwiches. Not just the color, but also the flavor is amazing and very tasty indeed.
Yield: 2 sandwiches
Ingredients:
1/4 head red cabbage, finely shredded
2 tablespoons soy yogurt
1 tablespoon garam masala
1 bps. oil\pinch salt
4 slices wholegrain bread
Directions:
Finely shred the cabbage.
Heat the oil in a frying pan and add the garam masala.
Add the red cabbage and [...]
Review: Zucchini Puffs with Tomato Yogurt Sauce
This is a really tasty recipe that we enjoyed from Joshua Ploeg’s book “In Search of the Lost Taste“. We have enjoyed so many nice recipes from this book, as well as it being a fun story to read. This recipe offers a great way to use up those extra large zucchini that [...]
Pasta-free Pumpkin Lasagna
We enjoyed this lighter version of lasagna which uses thin slices of pumpkin instead of pasta.
Ingredients:
1 small-med. pumpkin
1 & 1/2 cups soy yogurt
1/2 cup mixed nuts chopped
3 tablespoons nutritional yeast
1 teaspoon mustard powder
50 grams soy cheese grated
2 teaspoons vegetable bouillon powder
pinch onion powder
pinch garlic powder
pinch nutmeg
pinch sage
splash cayenne
Directions:
Cut the pumpkin, remove the seeds and if [...]
Review: Edamame Salad
Chef Emeril Green has lots of healthy recipes and videos of how to make them. This is an especially tasty Asian Salad. It’s very easy to make and needs just a few ingredients – carrots, daikon radish, an apple and edamame beans. The dressing is delicious and the salad a real [...]
Irish Apple Parsnip Soup
Sweet and creamy, lightly spiced, this soup is very tasty.
Serving Size: 4
Ingredients:
1 & 1/2 pounds parsnips, peeled and cut in chunks
1 large apple, peeled, cored and cut into chunks
2 tablespoons olive oil
3 cups vegetable bouillon
1/2 teaspoon sage
1/2 teaspoon ground cloves
1/4-1/3 cup soy cream
optional parsley chopped as [...]
Pumpkin, Avocado, Mango Salad with Thai Chili Vinaigrette
This light and refreshing salad really hit the spot tonight.
Serving Size: 4
Ingredients:
1/2 small hokkaido pumpkin, deseeded
1 avocado, peeled and sliced
1 mango, peeled and sliced or cubed
for the vinaigrette:
1 small red onion, minced
3 tablespoons sweet Thai chili sauce
2 tablespoons white balsamic vinegar
2 tablespoons tomato juice
1 tablespoon olive oil
Directions:
If you have an organic pumpkin, there is n [...]
Roasted Plums filled with Orange Coconut
This coconut filling tastes wonderful on the roasted plums. Altogether it makes a very tasty treat.
Serving Size: 4
Ingredients:
1/4 cup sugar
1 cup unsweetened coconut flakes
1 teaspoon cardamom powder
1 orange zest and juice
1 egg replacement equivalent
4 ripe plums halved and stone removed
Directions:
Mix the coconut, sugar and cardamom in a bowl.
Zest the orange and then juice it.
Mix the [...]
Grilled Zucchini with Sunflower Seed Spread on Crispbread
This made a very nice light lunch last weekend.
Serving Size: 4
Ingredients:
1 zucchini, thinly sliced
1/4 cup sunflower spread (see recipe)
4-8 slices crispbread
Directions:
Follow the instructions for the Sunflower seed spread
Slice the zucchini very thinly using a cheese slicer or mandolin.
Place on the grill and lightly brown.
Spread each slice of crispbread with sunflower seed spread and lay [...]
Review: Roasted Pumpkin and Parsnip Soup
While we are still deep in winter’s cold grip, we enjoyed this warm and hearty soup from Mihl of Seitan is My Motor.
Roasting the vegetables gave the whole house a wonderful aroma, which continued when we enjoyed eating the soup.
The recipe is simple to make and luckily I had all the spices on hand, they [...]
Tangerine Mini Tart
These light pastries were very nice. They’re easy to make and make a lovely treat on a cold winter’s day.
Serving Size: 2
Ingredients:
4 tangerines
3 sheets frozen vegan puff pastry, thawed
cinnamon
allspice
1 tsp. cornstarch
2 Tbs. ground almonds (optional)
Directions:
Squeeze 2 of the tangerines for the juice.
Place in a small saucepan to heat.
Add the cinnamon and allspice.
Blend in the corn [...]
Review: Thai Black Rice Salad
This was a colorful and delicious salad, including the nutritious forbidden rice.
This salad from Closet Cooking was not only delicious, but very nutritious. It is easy to make and the instructions are simple to follow. The only thing different that I did was to make my own vegan “fish” sauce using 2 kinds of seaweed, [...]
Chickpea and Spinach Soup
This is a delicious soup, full of healthy ingredients and tasty spices. It was especially nice on a chilly winter’s day.
Serving Size: 4
Ingredients:
1 tablespoon oil
1/2 onion, chopped
1 6oz canned chickpeas, drained, rinsed
1 garlic clove, minced
2-3 cups vegetable stock
1/2 cup baby soup pasta
150 g / 5 1/2 oz baby leaf spinach
1/4 teaspoon turmeric
1/8 teaspoon cardamom
1/8 teaspoon [...]
Review: Sweet Potato & Kale with mustard crusty tofu
We enjoyed this meal last night. It was very tasty. The combination of sweet potato with kale was surprisingly delicious.
I did not follow the instructions exactly. First the sweet potatoes were lightly steamed, so that it was not necessary to cook them so long in the frying pan, thus the kale would not be overcooked. [...]
Marinated mushrooms
Mushrooms are quite nutritional, offering B vitamins and selenium. The also work as an anti-stress agent. Lightly marinated in a fine olive oil and lemon juice, they make a very tasty snack or appetizer.
Serving Size: 2
Ingredients:
1 pint mushrooms
2 Tbs. fine olive oil
1 Tbs. lemon juice
chili peppers
salt and pepper
nutmeg (optional)
1 sprig, each coriander and parsley, chopped
Directions:
At [...]
Spinach salad with mulled wine tomatoes
This very easy salad tastes lovely.
Serving Size: 2
Ingredients:
For the mulled wine:
1 glass of red wine
1 orange, zest only
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
pinch sugar
1 bay leaf
1/2 teaspoon freshly grated nutmeg
1 vanilla pod, split
1/2 teaspoon crushed chilli
For the tomatoes:
handful of cherry tomatoes
handful of basil leaves, torn
For the salad
2 handfuls of spinach leaves, washed
salt and freshly [...]
Review: Sugared Plum Tarts
Sugar and spice and everything nice in these heart shaped tarts. The recipe was inspired by Joshua Ploeg’s book “In Search of the Lost Taste“.
I slightly adapted it by using store bought vegan puff pastry, and adding a sauce. The sauce is cinnamon-almond soy yogurt. Made from just a bit of plain soy yogurt, some [...]
Orange Pumpkin Soup
This cheerful soup brought lots of sunshine to our table on a cold winters day. The blends of orange and cardamom were a tasty compliment to the pumpkin.
Serving Size: 4
Ingredients:
2 tablespoons olive oil
1 onion, chopped
1 clove garlic, minced
4 cups cubed pumpkin (med. hokkaido or red kuri)
2 cups vegetable broth
1 bay leave
2 teaspoons ground coriander
1 teaspoon [...]
