This Spicy Chickpea and Spinach Stew recipe comes together in about 25 minutes. Serve it over couscous for an easy, delicious vegetarian dinner! Reader Survey ResultsWhen I did my reader survey, quite a few of you asked me to write more about the products I use everyday in my kitchen. Some people even requested that I take photos of the inside of my refrigerator. That was funny to me, because I had thought about doing something like that before and I thought, “People are going to think I’m nuts.” But apparently not! I guess I’ll have to put together a post like that soon, although really, there’s not that much to see. I keep a whole lot of fruit and veggies on hand and then all the racks on the refrigerator door are jam packed with sauces and condiments. It’s like a United Nations of hot sauces all up in my fridge. I have definitely come a long way from the girl who grew up thinking that Tombstone frozen pizza was unbearably spicy. Now I like spicy foods! And I add hot sauce to so many dishes—sriracha on salad (don’t knock it if you haven’t tried it!), Cholula on tacos, harissa in soups. All hot sauces are not created equal and I’ve come to appreciate how some are sweet, some are garlicky; some have a slow warmth that creeps up on you, while others pack an immediate punch. Hooray for hot sauces! What is Harissa?Harissa is a hot sauce that’s often used in Tunisian and Moroccan food. It’s a flavorful combination of chili peppers, garlic, olive oil, and spices. I’ve found that different brands have different levels of heat—some just right, others almost unbearably hot. Some are thick like a paste, others are more saucy. Because there’s such a wide variety in formulations for harissa, when you use it in a recipe, it’s best to add a little, taste, then add more as needed. When Mina Harissa asked me to develop a recipe using their products I was excited because their harissa is my favorite harissa. The spice level is perfect in their Spicy harissa and I like the consistency of it too—it’s more of a sauce than a paste. Mina harissa is made with only 6 ingredients and it’s all natural, so unlike a lot of other hot sauces, there are no preservatives or food coloring in it. A few teaspoons will perk up a soup or add a welcome kick to your next batch of roasted potatoes. About the RecipeSince it’s starting to get a little chilly out (I wore a cardigan the other day—yay for cardigan weather!), I thought a Moroccan-inspired Chickpea and Spinach Stew would be the perfect recipe for this harissa. This stew is good on its own, but it’s great when you add the harissa and a big squeeze of lemon juice. (Don’t skip the lemon juice!) The heat of the sauce is a slow one—at first, the stew doesn’t seem spicy, but every spoonful gives you a little more heat. We had this over whole wheat couscous, but rice, quinoa, or any other grain you have on hand would work too. Oh, and bonus: if you serve this over couscous, dinner is done in about 25 minutes! Spicy Chickpea and Spinach Stew★★★ 3 from 1 reviews Harissa is a Moroccan hot sauce made with chili peppers, garlic, olive oil, and spices. It gives this stew a slow heat, making it the perfect dinner for a chilly fall evening.
Ingredients
Instructions
NotesDifferent brands of harissa can vary a lot in spice level. You might want to start out with a teaspoon or less and add more to taste. Disclosure: Mina compensated me for the time spent developing and photographing this recipe. Sponsored Recipes are a once-a-month feature on Oh My Veggies—my sponsors help make this blog possible! This post was originally published on 19 September 2013. About KierstenKiersten is the founder and editor of Oh My Veggies. from http://easyveganrecipes.info/spicy-chickpea-and-spinach-stew/?utm_source=rss&utm_medium=rss&utm_campaign=spicy-chickpea-and-spinach-stew
0 Comments
Guess what? Trader Joe’s doesn’t even sell edamame hummus anymore. Or at least ours doesn’t. Horror! I love their edamame hummus. It was quite possibly my most favorite item sold by Trader Joe’s, after they cruelly stopped selling my beloved Middle East Feast. Oh yes, there was much gnashing of teeth and mumbled cursing in the refrigerated section of the Raleigh Trader Joe’s last weekend. Trader Joe’s! Stop introducing products just to take them away from us! You’re toying with people’s lives! About the RecipeBut! Like I said, I had been working on making my own edamame hummus recipe anyway. And dare I say, I think it might just be better than Trader Joe’s edamame hummus? Yes, I dare say it! While I always loved the flavor of the Trader Joe’s version, I found it to be a tad too oily. My version cuts down on the oil and adds a boost of flavor with fresh herbs.
My favorite way to use edamame hummus is as a sandwich spread. I don’t like mayo or mustard, so edamame hummus makes a great substitute. We had it on flatbread and topped it with roasted summer veggies for an easy weeknight meal. And of course, any kind of hummus is great as a dip for fresh vegetables, pita bread, or crackers.
Better-Than-Trader-Joe’s Edamame HummusAn edamame hummus made with lemon juice and fresh herbs. It’s even better than the kind Trader Joe’s makes!
IngredientsInstructions
NotesMy husband and I had a disagreement over this hummus; I liked using 3 tablespoons of lemon juice, while he thought it was too lemony like that. So if you want your edamame hummus extra lemony, add another tablespoon of lemon juice. This post was originally published on 13 September 2012. About KierstenKiersten is the founder and editor of Oh My Veggies. from http://easyveganrecipes.info/better-than-trader-joes-edamame-hummus/?utm_source=rss&utm_medium=rss&utm_campaign=better-than-trader-joes-edamame-hummus These cabbage steaks are a show-stopping side dish that everyone will love! Made with slabs of hearty cabbage roasted with garlic and olive oil, then served with a drizzle of tahini-dill dressing, they’re easy to make and hard to resist.
I know at least someone out there is rolling his or her eyes saying something like “Oh my god, please stop naming vegan foods after meat!” This time I have a really good defense. Cabbage steaks seem to be a big non-vegan thing. I mean, they can be, and often are, vegan. These ones are. But I didn’t come up with the idea for cabbage steaks. I first saw them on Delish, which is totally not a vegan site (and their recipe is very non-vegan). And I’ve seen a bunch of other non-vegan sites post recipes for them since. So omnivores are calling vegetables steak. Don’t blame me for this one! Also, does this mean it’s okay to call all kinds of vegan foods steak? Like tofu, mushrooms and cauliflower? I say it does! What do Cabbage Steaks Taste Like?
Okay, now that we’ve gotten that out of the way let’s talk about cabbage steaks. If everyone out there (vegan or not) is calling them steak without reservation, they must be pretty good. I’ll admit, I was skeptical at first, but I promise, they’re delicious. The big question on everyone’s mind: do cabbage steaks taste like steak? It’s been a really long time since I’ve eaten steak, but I can confidently answer that question in the negative. Except maybe for the shape, cabbage steaks in pretty much no way whatsoever resemble (meat-based) steak. If it works better for you, feel free to think of this dish as a fun version of roasted cabbage, which is exactly what it tastes like. Roasted cabbage is tender, mellow and surprisingly a bit sweet! How to Make Cabbage SteaksStart by slicing your cabbage. Trim the base from your head of cabbage, then sit the cabbage on your cutting board with the cut side down. Now slice your cabbage into slabs that are about 1/2 inch thick, with the cuts running perpendicular to the stem. Cutting in this direction keeps your slabs from falling apart. Stir some olive oil and garlic together in, then drizzle or brush the mixture over both sides of each of your slices. Arrange the slices on a baking sheet and sprinkle them with salt and pepper.
Bake the slices until they’re tender and beginning to brown around the edges. While the cabbage steaks bake, whip up your dressing by mixing together some tahini, lemon juice, fresh dill, and salt. Thin it with as much water as you like.
Drizzle your cabbage steaks with the dressing before serving.
Cabbage Steak FAQ & Tips
Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it! Cabbage Steaks with Tahini Dill DressingThese cabbage steaks are a show-stopping side dish that everyone will love! Made with slabs of hearty cabbage roasted with garlic and olive oil, then served with a drizzle of tahini-dill dressing, they’re easy to make and hard to resist. Prep Time 15 minutes Cook Time 30 minutes Total Time 45 minutes Servings 8 Calories 119 kcal Author Alissa Saenz IngredientsFor the Cabbage Steaks
For the Tahini Dill Dressing
For Serving
Instructions
Recipe Notes*Smaller steaks, including end pieces of your cabbage, will cook faster. Start checking on your cabbage steaks after about 25 minutes, and remove the ones that are done first. I like to separate my cabbage steaks by size on a couple of baking sheets to make this easy. If you put them all on one baking sheet, use a spatula and be careful when removing them. Nutrition Facts Cabbage Steaks with Tahini Dill Dressing Amount Per Serving (1 cabbage steak + 1 tablespoon dressing) Calories 119 Calories from Fat 70 % Daily Value* Fat 7.8g12% Saturated Fat 1.2g6% Sodium 331mg14% Potassium 355mg10% Carbohydrates 11.8g4% Fiber 4.9g20% Sugar 5.1g6% Protein 3.7g7% Calcium 123mg12% Iron 2mg11% * Percent Daily Values are based on a 2000 calorie diet. Sharing is caring! from http://easyveganrecipes.info/cabbage-steaks-with-tahini-dill-dressing/?utm_source=rss&utm_medium=rss&utm_campaign=cabbage-steaks-with-tahini-dill-dressing Creamy homemade guacamole is easy to make and absolutely delicious! Choose from one of 4 flavors: classic, mango, chipotle, or roasted corn & poblano.
Guacamole is my secret weapon in Mexican cooking. It makes pretty much anything taste better! That’s why I include it in a lot of my Mexican-inspired recipes on this site. It seemed like about time for me to share a go-to guacamole recipe that you could use in any of those dishes. So that’s what I’m doing today…sort of. Instead of one recipe, I’m giving you 4 variations. Guacamole Ingredients
Here’s what you’ll need for basic (classic) guacamole:
How to Make GuacamoleThere are two ways to go about this:
What is a molcajete? A molcajete is essentially a large mortar and pestle made out of granite, and specifically created for making guacamole. While it’s not a required tool, it’s great for really grinding up your ingredients and infusing your guac with maximum flavor. Not ready to invest in a molcajete? No problem! A fork works just fine. Molcajete Method
If you are using a molcajete, make sure to season it before using it. You can find a good tutorial on how to do that here. Place your onion, tomato, jalapeño, cilantro, and salt into the bowl of your molcajete. I like to chop my veggies beforehand, but you can put them in whole, if you like. Now use the grinder to mash everything to a pulp. Now add your avocado and continue mashing, until the mixture is super creamy. Lime juice goes in last. Once you’ve got a nice consistency, give the mixture a taste-test and adjust any seasonings to your liking. Fork and Bowl Method
The avocado goes in first for this method. Mash it up really well, then add your lime juice, followed by everything else. Continue mashing and stirring until your guacamole is creamy. Taste-test and adjust the seasonings. Guacamole Flavor VariationsWant to take your guac to the next level? Try one of these variations! Mango Guacamole
Simply dice up a mango and stir it into your guacamole. Do this after mixing/mashing — you’ll want to keep the mango pieces intact for some delicious bursts of sweetness. Poblano Corn Guacamole
Place some fresh corn kernels and diced poblano pepper on a baking sheet and toss them with a bit of oil. Roast until tender and browned, then stir them into your guacamole, along with some ground cumin. Chipotle Guacamole
For this version you’ll need to crack open a can of chipotle peppers. Mash up one pepper before mixing the guacamole. If you’re using a molcajete, you can mash it right along with the onion, tomato, and cilantro.
If you’re using a fork and bowl, mash the chipotle with your fork before adding the avocado. After mixing everything, season the mixture with a bit of adobo sauce from your can of chipotles. Guacamole Tips & FAQ
Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it! Guacamole (4 Ways!)Creamy homemade guacamole is easy to make and absolutely delicious! Choose from one of 4 flavors: classic, mango, chipotle, or roasted corn poblano. Prep Time 10 minutes Total Time 10 minutes Servings 6 Calories 150 kcal Author Alissa Saenz Ingredients
Additional Ingredients for Mango Guacamole
Additional Ingredients for Chipotle Guacamole
Additional Ingredients for Poblano Corn Guacamole
InstructionsMolcajete Method
Fork and Bowl Method
Additional Steps for Mango Guacamole
Additional Steps for Chipotle Guacamole
Additional Steps for Poblano Corn Guacamole
Recipe NotesNutrition information is for classic guacamole. Nutrition Facts Guacamole (4 Ways!) Amount Per Serving Calories 150 Calories from Fat 121 % Daily Value* Fat 13.4g21% Saturated Fat 1.8g9% Sodium 202mg8% Potassium 480mg14% Carbohydrates 9g3% Fiber 6.2g25% Sugar 0.9g1% Protein 1.9g4% Calcium 15mg2% Iron 1mg6% * Percent Daily Values are based on a 2000 calorie diet. Sharing is caring! from http://easyveganrecipes.info/guacamole-4-ways/?utm_source=rss&utm_medium=rss&utm_campaign=guacamole-4-ways Skip the cereal—make this recipe for cheesy vegetarian Make-Ahead Breakfast Quesadillas, easily reheated to make a filling, on-the-go weekday morning meal. Quesadillas for Breakfast?!I am a little ashamed to admit that I never had breakfast quesadillas until about two years ago. Sure, I had enjoyed many a cheesy quesadilla filled with spinach or other veggies for lunch and dinner. But for breakfast, and with eggs? This was a whole new concept to me! I’ve made a few versions over the course of these last two years, but this one may be my favorite. Red onion and corn are sautéed in a skillet along with a few spices like cumin and smoked paprika, and then mixed together with scrambled eggs and black beans. A little bit of cheese and salsa adds the perfect finishing touch. Freezer PrepOne of the main reasons that these are my favorite is that they are freezer-friendly. I am all for any breakfast that can be made in advance and just pulled out whenever you need it—whether it’s for breakfast proper, or a quick weeknight dinner. I like to set up a sort of assembly line when making a batch, which makes the whole process nice and easy. After they are all assembled, wrap them up tightly in plastic wrap and then place them in a single layer on a baking sheet or some other flat surface that will fit in your freezer. Once they are firm, you can transfer them (in the plastic wrap) to a plastic freezer bag or other airtight container to keep in your freezer. If you are making these ahead to freeze, let the egg and veggie mixture cool down to room temperature before you start assembling. This allows any steam to dissipate before everything’s wrapped up, which will help prevent sogginess. You can either cook the quesadillas in a skillet ahead of time and reheat in the microwave later—or skip the skillet step, freeze, then cook in the skillet when you’re ready to heat them later. Enjoy whenever you would like, and with whatever toppings are your favorites! Personally, I love them with a good helping of sliced avocado and a bit of extra salsa. Make-Ahead Breakfast QuesadillasThese freezer-friendly quesadillas are filled with plenty of eggs, black beans, and veggies—the perfect way to start the day!
Ingredients
Instructions
NotesIf you’re making these ahead to freeze, cook the veggies and eggs as directed above, then let them cool to room temperature before proceeding. Assemble the same way as directed above but do not cook in the skillet. Instead, wrap each assembled quesadilla individually in plastic wrap, then, to prevent bending, place in a single layer on a baking sheet or another flat surface that will fit in your freezer. Transfer to the freezer, freeze until firm, then move the quesadillas to a freezer bag or airtight container for storing in your freezer. When ready to eat, remove the plastic wrap, then warm in the microwave for 2 to 3 minutes until heated through. Alternatively, let them thaw out overnight in the fridge and then, in the morning, cook in a skillet as directed above. This post was originally published on 15 September 2014. About Oh My VeggiesWelcome to OhMyVeggies.com! Here we make meatless meal planning easy. from http://easyveganrecipes.info/make-ahead-breakfast-quesadillas/?utm_source=rss&utm_medium=rss&utm_campaign=make-ahead-breakfast-quesadillas This silky vegan tomato bisque is made with creamy coconut milk and seasoned with a touch of Old Bay. Easy to make and super comforting when topped with crispy croutons!
Sometimes I come up with what I think is a great idea for a recipe only to get all tripped up when it comes to execution. In this case the idea was seafood bisque. I’ve never seen a vegan seafood bisque recipe, and people really love seafood bisque. I felt like I needed to veganize it. But how? I mean, for one thing I have absolutely no clue what seafood bisque tastes like. But seafood isn’t the only thing people put into bisques! Tomato bisque is a thing, and it’s generally not vegan. And I actually know what it’s supposed to taste like! So I veganized good old tomato bisque, but seaseoned it up much like one might season seafood bisque. It was delicious! Vegan Tomato Bisque Ingredients
Here’s what you’ll need:
How to Make Vegan Tomato Bisque
Start by heating up your olive oil in a large pot. Once it’s hot, add the onion, celery, and carrots. Sweat the veggies for about 10 minutes, until they begin to soften up. Now add the garlic and cook everything for about a minute more. Pour in your white wine, bring it up to a simmer, and let it cook until most of the liquid has cooked off.
Now begin sprinkling in the flour, a bit at a time, stirring all the while so the flour evenly coates the veggies. Cook everything for about a minute. Now stir in your tomatoes, Old Bay, thyme, cayenne pepper, broth, bay leaves and miso. Bring the mixture to a simmer and let it cook for about 20 minutes, until the liquid reduces a bit.
Take the pot off of the burner. It’s time to blend! Be sure to remove your bay leaves before blending. I used an immersion blender, but you could also transfer it to a food processor or blender in batches. Always be super careful when blending hot liquids! Blend it until it’s silky smooth, then stir in the coconut milk, and season the soup with salt and pepper to taste.
You can place it back on the burner to heat it back up if needed. Ladle your soup into bowls. I topped mine with an extra swirl of coconut milk, some croutons, and fresh chives. Dig in!
Vegan Tomato Bisque Tips & FAQ
Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it! Creamy Vegan Tomato BisqueThis silky vegan tomato bisque is made with creamy coconut milk and seasoned with a touch of Old Bay. Easy to make and super comforting when topped with crispy croutons! Prep Time 20 minutes Cook Time 40 minutes Total Time 1 hour Servings 4 Calories 291 kcal Author Alissa Saenz Ingredients
Instructions
Nutrition Facts Creamy Vegan Tomato Bisque Amount Per Serving (1.5 cups) Calories 291 Calories from Fat 151 % Daily Value* Fat 16.8g26% Saturated Fat 11.8g59% Sodium 1146mg48% Potassium 749mg21% Carbohydrates 22.5g8% Fiber 4.3g17% Sugar 10.2g11% Protein 6.1g12% Calcium 61mg6% Iron 2mg11% * Percent Daily Values are based on a 2000 calorie diet. Sharing is caring! from http://easyveganrecipes.info/creamy-vegan-tomato-bisque/?utm_source=rss&utm_medium=rss&utm_campaign=creamy-vegan-tomato-bisque
Veggies and VolumeI know I’ve mentioned this several times before, but I’m a volume eater. A lot of chili recipes have pretty paltry serving sizes, but I want to have a BIG bowl of chili. If I had a big bowl of chili made with tempeh or beans, that would mean a lot of calories—calories that I don’t need to eat. So my solution is to cram as many veggies into my chili as I can. This gives me more bang for my buck calorie-wise, but it’s also a lot tastier too. Because: VEGGIES! Isn’t a bowl full of veggies much more appetizing than a big bowl of beans? Freezing InstructionsIf you decide you want to make this with summer produce and then freeze it for later this fall, you’ll follow the recipe instructions as they’re written below, let the chili cool a bit, then pack it in a freezer bag or Tupperware container and pop it in the freezer. If it’s in Tupperware, you can microwave it while it’s still frozen; otherwise, just let it thaw in the fridge for a day or two and heat it up on the stovetop over medium heat. Easy! Toppings and VariationsChris tops his chili with pepper jack cheese, sour cream, and cilantro, while I opt to leave out the sour cream. Crumbled tortilla chips or crackers would be perfect too and if you really want to go wild, you could serve this over baked sweet potatoes. Sweet potatoes! Am I slowly getting used to the idea that fall is almost here? Perhaps. But only if there’s chili involved. Freezer-Friendly Vegetarian ChiliA freezer-friendly chili recipe made with end-of-summer veggies.
Ingredients
Instructions
This recipe was originally published on 9 September 2013. About KierstenKiersten is the founder and editor of Oh My Veggies. from http://easyveganrecipes.info/freezer-friendly-vegetarian-chili/?utm_source=rss&utm_medium=rss&utm_campaign=freezer-friendly-vegetarian-chili Easy, cheesy, totally dairy-free cashew queso! This luscious vegan cheese is loaded with flavor and easy to make, with just 7 ingredients.
This site is no stranger to vegan queso. I’ve made few versions before from ingredients like sweet potatoes and cauliflower. And while I love both of those recipes, I don’t always have the time or all of the ingredients to make them. I usually end up making a super simple cashew-based vegan queso, and I figured it was about time I shared the recipe. What I love about this version is that I always have all of the ingredients on hand — they’re all pantry staples! What You’ll Need
How to Make Vegan QuesoThis stuff whips up in minutes, but you do need to do one prep step: ideally, soak your cashews in water for 4 to 8 hours. I know, that requires a bit more planning for an easy recipe. If you forget to soak your cashews, just boil them in water for 15 minutes. Once your cashews are soaked or boiled, give them a rinse and stick them into a blending vessel. Something small is preferable, in order to ensure that all of the ingredients get blended. I’m using a Ninja mini food processor. Don’t have a small blending device? Try doubling the batch size! You can freeze your leftover queso for later. Add the nutritional yeast, hot sauce, garlic and onion powders, and salt, along with just 1/4 cup of water. Blend everything until smooth, then taste-test the cheese, make adjustments, and thin it with some more water.
Grab some chips and enjoy! Cashew Queso Tips & FAQ
Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it! Cashew QuesoEasy, cheesy, totally dairy-free cashew queso! This luscious vegan cheese is loaded with flavor and easy to make, with just 7 ingredients. Prep Time 10 minutes Soak Time 4 hours Total Time 4 hours 10 minutes Servings 12 Calories 78 kcal Author Alissa Saenz Ingredients
Instructions
Recipe NotesMakes about 1 1/2 cups, but the amount will vary depending on how much liquid you use for thinning. Nutrition Facts Cashew Queso Amount Per Serving (2 tablespoons (1/12 of batch)) Calories 78 Calories from Fat 50 % Daily Value* Fat 5.5g8% Saturated Fat 1.1g6% Sodium 115mg5% Potassium 146mg4% Carbohydrates 5.4g2% Fiber 1.2g5% Sugar 0.6g1% Protein 3.3g7% Calcium 8mg1% Iron 1mg6% * Percent Daily Values are based on a 2000 calorie diet. Sharing is caring! from http://easyveganrecipes.info/7-ingredient-cashew-queso/?utm_source=rss&utm_medium=rss&utm_campaign=7-ingredient-cashew-queso |