This overnight Vegan Pumpkin Spice Breakfast Shake recipe has oatmeal added to it so this shake will keep you full all morning long. Early Fall and Pumpkin SpiceEven though fall doesn’t start until the end of September, somehow as soon as August ends, it feels like fall to me. Maybe it’s wishful thinking? Being ready for cooler weather and apple picking? Of course, it doesn’t help that as soon as Labor Day ends, stores are full of pumpkin-flavored everything. So I figured that even if it isn’t fall yet, I could do a Pumpkin Spice Breakfast Shake. I was going to post this later in the month, but deliciousness of this magnitude cannot wait. It cannot! About the RecipeLike my Mexican Chocolate and Banana Chai overnight breakfast shakes, this one has three main components: oats, banana, and milk. Adding oats to a smoothie makes it thicker and more filling; allowing them to soak in the milk overnight makes the resulting shake smoother and less gritty, although you can definitely make this without the overnight part if you’re in a time crunch. This shake is a complete breakfast in handy drink form!
This is officially my favorite fall breakfast. (Even if it’s still summer.) Vegan Pumpkin Spice Breakfast ShakeWith the addition of oatmeal, this Vegan Pumpkin Spice Breakfast Shake will keep you full all morning long.
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Instructions
This post was originally published on 6 September 2012. About KierstenKiersten is the founder and editor of Oh My Veggies. from http://easyveganrecipes.info/vegan-pumpkin-spice-breakfast-shake/?utm_source=rss&utm_medium=rss&utm_campaign=vegan-pumpkin-spice-breakfast-shake
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Got zucchini? Make these vegan stuffed zucchini boats! They’re bursting with zesty Italian flavor. Super easy to make and perfect for a weeknight.
I try to post a good amount of recipes that classify as easy, but this one is almost too easy. So easy, in fact, that I was a little reluctant to even share it. Initially I had a more complicated recipe in mind — one that involved chopping and sautéing, a long simmer time, and lots more ingredients. But then I spotted a container of leftover marinara sauce in the freezer and it seemed silly to go to all that trouble when things could be much simpler. And I thought maybe you guys would appreciate a super simple dinner recipe as much as I did. Vegan Stuffed Zucchini Ingredients
It’s a short list today!
How to Make Zucchini Boats
Prepare the ZucchiniStart by prepping and roasting your zucchini. Cut each on in half lengthwise, then use a spoon to scoop out some of the insides. (Tip: I like to use a grapefruit spoon for this.) Drizzle and rub your zukes with some olive oil and pop them into the oven until they’re tender.
Use a paper towel to blot up any accumulated moisture when they’re done, then give them a sprinkle with salt and pepper. Make the FillingWhile your zucchini bake you can make the filling. First you’ll need to cook some quinoa. Place it in a pot with water, bring the water to a simmer, and cover the pot until your quinoa is tender. For more guidance on quinoa cooking, check out this guide. Normally I leave my quinoa sitting with the lid on the pot for a few minutes after cooking, but that’s not really necessary here. Remove the lid, then stir in some marinara sauce and chickpeas. Simmer the sauce for a few minutes to thicken it up. Take the pot off of the burner and stir in some fresh basil.
Stuff your zucchini halves with your filling. I like to top my stuffed zucchini with some vegan Parmesan cheese. You could also sprinkle it with some store-bought vegan cheese and pop them under the broiler to melt it if you like.
Vegan Stuffed Zucchini 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! Vegan Stuffed ZucchiniGot zucchini? Make these vegan stuffed zucchini boats! They’re bursting with zesty Italian flavor. Super easy to make and perfect for a weeknight. Prep Time 15 minutes Cook Time 25 minutes Total Time 40 minutes Servings 4 Calories 305 kcal Author Alissa Saenz Ingredients
Instructions
Nutrition Facts Vegan Stuffed Zucchini Amount Per Serving (2 zucchini halves) Calories 305 Calories from Fat 77 % Daily Value* Fat 8.5g13% Saturated Fat 1.5g8% Sodium 667mg28% Potassium 1229mg35% Fiber 9.6g38% Sugar 13g14% Protein 10.9g22% Calcium 94mg9% Iron 3mg17% * Percent Daily Values are based on a 2000 calorie diet. Sharing is caring! from http://easyveganrecipes.info/italian-style-vegan-stuffed-zucchini/?utm_source=rss&utm_medium=rss&utm_campaign=italian-style-vegan-stuffed-zucchini Cook once, eat twice! You can get two meals out of this recipe: Butternut Squash and Caramelized Onion Flatbread and Butternut Squash Penne. Beautiful FoodI’m pretty excited about this post. It features some of my favorite ingredients: butternut squash, caramelized onions, and sage. And it’s perfect for fall! But best of all, it’s a collaboration with an amazing food photographer, Rikki Snyder. Oh, and it has a concept too! A concept!
About the RecipeBoth the pasta and the flatbread start with roasted butternut squash and caramelized onions. You can make these over the weekend or the night before. You’ll use half of them in each recipe. While the roasted squash and caramelized onions take a little bit of time to make, they’re fairly hands-off recipes. With both of those prepared in advance, the pasta and flatbread are each done in 20 minutes or less.
Butternut Squash and Caramelized Onion FlatbreadMake a batch of roasted butternut squash and caramelized onions ahead of time and get two meals out of them: this Butternut Squash & Caramelized Onion Flatbread and Penne with Butternut Squash & Kale.
IngredientsRoasted Butternut Squash
Caramelized Onions
Flatbread
InstructionsRoasted Butternut Squash
Caramelized Onions
Flatbread
NotesPrep and cook time are for flatbread only. If you’re making the caramelized onions and butternut squash on the same day you’re making the flatbread, allow about an extra hour. This post was originally published on 24 September 2012. About KierstenKiersten is the founder and editor of Oh My Veggies. from http://easyveganrecipes.info/butternut-squash-and-caramelized-onion-flatbread/?utm_source=rss&utm_medium=rss&utm_campaign=butternut-squash-and-caramelized-onion-flatbread Sweet gooey blueberry filling is baked up between two layers of flaky crust to make this scrumptious vegan blueberry pie!
I’m not usually much of a pie baker. Pie just tends to be a little bit fussy for me! But there are exceptions, and this is one of them. Blueberry pie is one of my favorites, not only because it’s so delicious, but also because it’s one of the easiest pies to make. Crust is the most complicated part of this one, and you have the option of making it yourself, or buying it at the store. The filling requires nothing more than mixing up a bunch of ingredients in bowl. Blueberries don’t have to be pitted, peeled, or precooked, and you can use them fresh or frozen. So easy! Let’s talk about how it’s done! What You’ll Need
How to Make Blueberry PiePreheat your oven and get your bottom pie crust ready. To make the filling, just mix your berries together with your sugar, cornstarch, lemon juice, zest, cinnamon, and salt. Stir everything up well so the berries are evenly coated with sugar, then transfer the filling to your bottom crust.
Roll the top crust out and drape it over the bottom crust. Trim any excess dough, then pinch the crusts together to form a seal. Cut some slits in the top and crimp the edges if you like. Brush the top crust with some non-dairy milk and sprinkle it with some sugar.
Bake the pie until the crust is browned and you can see the filling bubbling up inside. Keep an eye on your pie, and cover the edges with some foil if they start to darken too much during baking. Serve your pie with a scoop of vegan vanilla ice cream or a dollop of dairy-free whipped topping. Vegan Blueberry Pie 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! Vegan Blueberry PieSweet gooey blueberry filling is baked up between two layers of flaky crust to make this scrumptious vegan blueberry pie! Prep Time 15 minutes Cook Time 1 hour 10 minutes Total Time 1 hour 25 minutes Servings 8 Calories 547 kcal Author Alissa Saenz Ingredients
Instructions
Recipe Notes*Use a bit more sugar if your berries aren’t very sweet, a bit less if they’re extra sweet. Nutrition Facts Vegan Blueberry Pie Amount Per Serving (1 slice (1/8 pie)) Calories 547 Calories from Fat 253 % Daily Value* Fat 28.1g43% Saturated Fat 23.7g119% Sodium 367mg15% Potassium 138mg4% Carbohydrates 72g24% Fiber 4g16% Sugar 27.7g31% Protein 5.7g11% Calcium 10mg1% Iron 4mg22% * Percent Daily Values are based on a 2000 calorie diet. Sharing is caring! from http://easyveganrecipes.info/vegan-blueberry-pie/?utm_source=rss&utm_medium=rss&utm_campaign=vegan-blueberry-pie This vegan Panko-Crusted Eggplant Fries recipe uses ground flax instead of egg. Serve these fried with Curried Cashew Aioli for dipping! Miraculous Flax EggsCan we talk about the miracle of flax eggs? You might not be able to whip them into an omelet or use them in a quiche, but I’ve been experimenting with them a lot in vegan baking lately and they work really well. Better than I expected, even. I rarely have eggs on hand because we just don’t eat them very often, so now when I bake something, I usually make it vegan by substituting ground flax and water for the eggs, almond or coconut milk for the dairy milk, and coconut oil for the butter. Unlike traditional baking ingredients, which I’d have to add to my shopping list, these are all things that I always have on hand nearly all the time—which I guess might be a bad thing because the fact that I have these things on hand all the time is encouraging me to bake more.
About the RecipeHaving tackled using flax eggs in baking, I wanted to see how they would work to bind panko to baked eggplant fries. I was worried it would be a massive failure, but overjoyed when it actually worked. It worked! And it worked well! These vegan Panko-Crusted Eggplant Fries are crispy and delicious on the outside and tender on the inside. I used baby eggplant because I find smaller eggplants to be less bitter, so I can cut out the step of salting them. Older eggplant can be bitter too, so buy local if you can because it’s spent less time traveling to your grocery store.
Panko-Crusted Eggplant Fries with Curried Cashew AioliCrispy vegan baked eggplant fries served with Curried Cashew Aioli.
IngredientsPanko-Crusted Eggplant FriesCurried Cashew Aioli
InstructionsPanko-Crusted Eggplant Fries
Curried Cashew Aioli
NotesI don’t like wasting breadcrumbs, so one cup of panko is the exact amount I used for this recipe—you might need a little bit more, depending on the size of your eggplant. If the flax mixture dries up, add another tablespoon of warm water, give it a good whisking, and let it sit for a minute or two until it gels up again. This post was originally published on 22 August 2013. About KierstenKiersten is the founder and editor of Oh My Veggies. from http://easyveganrecipes.info/panko-crusted-eggplant-fries-with-curried-cashew-aioli/?utm_source=rss&utm_medium=rss&utm_campaign=panko-crusted-eggplant-fries-with-curried-cashew-aioli This recipe for creamy, cheesy smoked cheddar grits topped with slices of heirloom tomatoes, then broiled to perfection, is so delicious! Finally Exploring North CarolinaWe’ve lived in North Carolina for a little over two years now and we still haven’t had the chance to explore very much. One of the reasons we were so excited about moving here is that there seemed to be so much more to do in the area—well, at least compared to Wisconsin. (No offense, Wisconsin.) We had plans to drive to the mountains or coast once a month, to do weekend trips to Virginia and Washington DC. And in two years, we’ve hardly done any of that. Kind of sad, right? It seems like there’s always something getting in the way of this stuff—working longer hours than we should, spending weekends running errands or doing things around the house, that kind of thing. And then before you know it, you’ve lived someplace for two years and you haven’t even seen it. So I’m making it my goal for the rest of the year to see more North Carolina sights, do more North Carolina things, and eat more North Carolina food. The Grit on GritsLike grits! I first tried them last month—I ordered a veggie burger and the options for sides were fries, a baked potato, or cheddar grits, and on impulse, I replied “Grits!” when the server asked which I wanted. And then as soon as he walked away, I thought, “Oh crap, why did I just order grits? Who eats grits with a burger?!” But I ended up loving them, which shouldn’t have been a surprise since I love polenta too, which is kind of similar. Hooray for corn-based porridge!
I don’t think I’m going to be trying North Carolina barbecue anytime soon and if I do the whole biscuits-and-gravy thing, I’m going to have to figure out how to pull off a vegetarian version, but grits will definitely be a staple in our pantry from now on. Smoked Cheddar Grits with Broiled Heirloom TomatoesCreamy cheddar grits topped with broiled heirloom tomatoes.
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This post was originally published on 19 August 2013. About KierstenKiersten is the founder and editor of Oh My Veggies. from http://easyveganrecipes.info/smoked-cheddar-grits-with-broiled-heirloom-tomatoes/?utm_source=rss&utm_medium=rss&utm_campaign=smoked-cheddar-grits-with-broiled-heirloom-tomatoes Need some tempeh inspiration? Look no further! This collection of 15 delicious tempeh recipes includes everything from tempeh burgers, to stir-fries, to tempeh bacon.
A lot of people tell me they have a hard time enjoying tempeh. Not me — I fell in love at first bite! I love tempeh so much that I sometimes make it from scratch, and I even wrote a post on pretty much everything you ever need to know about tempeh. But I get it. Tempeh has a weird texture and kind of a funky flavor. It’s not everyone’s cup of tea. And most importantly, tempeh isn’t something you just heat up and eat. You’ve got to have the right recipe. Fortunately, I think I have many of the right tempeh recipes. So many, that my husband, who didn’t enjoy tempeh at all when we met, is now a big fan of the the stuff. Here are 15 of my favorites! This vegan bacon is super easy to make! Just slice up some tempeh, soak it in a smoky marinade, and pan-fry to a crisp. If you love tempeh bacon, you’ll love it even more when it’s stuffed into baby portobello caps with cashew cream cheese. Tempeh gets pan-fried, smothered in spicy Korean barbecue sauce and stuffed into wraps with kimchi, lettuce, and avocado to make these intensely flavorful wraps. Perfect for lunch! Everybody knows that beans make great veggie burgers. Well guess what? Tempeh is made from soybeans, so it’s a great burger base! Here it gets mixed up with flavorful Teriyaki sauce to make a delicious Asian-inspired burger. With it’s hearty texture, tempeh makes an excellent substitute for ground meat in chili. Okay, so these aren’t fooling anyone into thinking they’re actually eating ribs. But don’t let that stop you from making them — they’re a delicious way to get your barbecue fix! Do your next taco Tuesday right! Crumble up some tempeh in a skillet with Mexican seasonings for batch of killer vegan tacos! Delicious and super easy to make. Tempeh is a great way to add protein and texture to your vegan stuffed sweet potatoes! These are filled with gingery stir-fried tempeh and smothered in a to-die-for almond butter sauce. These spicy sandwiches are made with tempeh slabs covered in a crust of Cajun blackening seasoning and smothered in creamy dairy-free Remoulade sauce. These Asian-inspired lettuce wraps come together in minutes and are perfect for a light lunch! With smoky tempeh and creamy vegan hollandaise sauce, you will not miss the eggs in this delicious savory breakfast! If you’re not sure about tempeh, you need to try these sandwiches asap! The crispy cornmeal coating and zesty maple-Dijon sauce will make anyone fall in love. Tempeh has a hearty, crumbly texture that’s perfect for replacing meat in this vegan spin on an Italian classic. Tempeh makes an excellent plant-based protein for stir-fries — it’s easier to work with than tofu, and really soaks up flavorful sauces. Looking for a protein-packed vegan breakfast that won’t leave you searching for a mid-morning snack? These savory sandwiches are where it’s at! Like this post? 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 any of the recipes! Sharing is caring! from http://easyveganrecipes.info/15-delicious-tempeh-recipes/?utm_source=rss&utm_medium=rss&utm_campaign=15-delicious-tempeh-recipes This creamy cucumber salad will be your new favorite side dish! Made with cucumber slices, red onion, scallions and dill in a luscious cashew-based dressing that you’d never guess was dairy-free, it’s packed with flavor and perfect for summer cookouts.
Cucumbers aren’t at the top of my favorite veggies list. Sorry cukes! I mean, they’re okay and all, but not something I normally get super excited over. But this salad… ohhh this salad. Guys, I just said “ohhhh” when referring to a salad. And not just that, but a cucumber salad. That must tell you this one is pretty darn good! Even while I was photographing it I couldn’t help myself from repeatedly taste-testing! Cucumber Salad Ingredients
Here’s what you’ll need to make this one!
How It’s MadeFirst, slice and soak your onion. Just place in in a container and cover it with cold water. Why do we do this? Soaking raw onion removes some of the bite, making it perfect for salads. In fact, I generally soak onions when I’m eating them raw, just like I did with my Greek salad and orzo salad.
Now make the dressing. Place the cashews, water, garlic, vinegar, and some salt into a food processor bowl, and blend it up until smooth.
Place your cucumbers into a bowl, along with dill and scallions. Drain your onions and add them as well. Pour the dressing over everything and toss the salad to coat all your veggies with the dressing.
Dig in right away, or chill the salad for later.
Cucumber Salad 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 Cucumber Dill SaladThis creamy cucumber salad will be your new favorite side dish! Made with cucumber slices, red onion, scallions and dill in a luscious cashew-based dressing that you’d never guess was dairy-free, it’s packed with flavor and perfect for summer cookouts. Prep Time 15 minutes Soak Time 4 hours Total Time 4 hours 15 minutes Servings 6 Calories 95 kcal Author Alissa Saenz Ingredients
Instructions
Nutrition Facts Creamy Cucumber Dill Salad Amount Per Serving (1 cup) Calories 95 Calories from Fat 50 % Daily Value* Fat 5.5g8% Saturated Fat 1.1g6% Sodium 203mg8% Potassium 329mg9% Carbohydrates 10.4g3% Fiber 1.5g6% Sugar 3g3% Protein 3.1g6% Calcium 66mg7% Iron 2mg11% * Percent Daily Values are based on a 2000 calorie diet. Sharing is caring! from http://easyveganrecipes.info/creamy-cucumber-dill-salad/?utm_source=rss&utm_medium=rss&utm_campaign=creamy-cucumber-dill-salad This Pizza Quinoa Stuffed Portabella Mushrooms recipe is perfect for Meatless Monday. Portabella mushrooms are stuffed with a pizza-flavored quinoa filling. Website ProblemsWere you trying to find something on my blog on Saturday and some strange, completely different site was on here instead? Yeah, that happened! I had a major (major) technical hiccup over the weekend. I had hired someone to move my portfolio from my old host to my current one and the portfolio was accidentally uploaded to this domain instead. And after Oh My Veggies was restored, my recipes were down for a bit. I heard from at least one person who was about to make a recipe and then—POOF!—it had vanished. So I’m sorry if that happened to you. I also lost some comments, so if you left one and it’s not published, now you know why—it’s not because I’m a jerk who hates comments and people. Now that that’s out of the way, we can move onto even more important questions… A Mushroom by Any Other Name…is it weird that everyone else seems to say portobello mushroom and I say portabella? (According to Wikipedia, it is acceptable to call them portabella mushrooms. Acceptable but unpopular.) There are too many o’s in portobello and it just doesn’t roll off the tongue like portabella does. Also, I’m the boss of me; I do what I want. (Someday I’m going to get a tattoo that says that. If only all those words would fit on my knuckles.) About the RecipeOn topic! Pizza Quinoa Stuffed Portabella Mushrooms. The pictures don’t do these justice, but trust me, they are delicious. I’ve been enamored with Food Doodles’ Pizza Quinoa Casserole recipe for a while now. Usually I throw some veggies into it, but then I got the idea to stuff the pizza quinoa into veggies. I was going to do zucchini, but since I already posted Taco-Stuffed Zucchini this summer, I went with portabella mushrooms instead. Taco zucchini! Pizza mushrooms! What other crazy fast food types of things can I stuff into vegetables? (Falafel Eggplant might be delicious, but please stop me when I post Cinnabon-Stuffed Butternut Squash.) Pizza Quinoa Stuffed Portabella Mushrooms★★★★★ 5 from 1 reviews Portabella mushrooms with a pizza-inspired quinoa filling. Adapted from Food Doodles’ Pizza Quinoa Casserole.
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This post was originally published on 5 August 2013. About KierstenKiersten is the founder and editor of Oh My Veggies. from http://easyveganrecipes.info/pizza-quinoa-stuffed-portabella-mushrooms/?utm_source=rss&utm_medium=rss&utm_campaign=pizza-quinoa-stuffed-portabella-mushrooms |