Vegan Recipe - Chai Rice Pudding

Do you want to eat healthy but just don't have the time to prepare great, nutritious meals?

I'd like to introduce you to Tess Masters; Actor, Presenter, Voice Over Artist and owner of the very popular blog, The Blender Girl.

Tess loves her blender and uses it extensively to create healthy "fast food". Via her Blog (The Blender Girl), The Blender Girl Smoothies app, and her book (The Blender Girl cookbook), she shares recipes for delicious creations such as Pumpkin Pie Smoothie and Cream Of Artichoke Soup.

Women, however, do not live on Smoothies, Soups, and Blenders alone ... either do men! So, Tess uses other appliances to create yummy food. For example, the recipe for Gluten Free Vegan’s Pizza Buns uses a mixer. A food processor makes a quick and delicious Alkaline Raw Cauliflower Tabouli.

All recipes are gluten-free and many are also dairy-, egg-, nut-, soy- and corn-free. Each one is quick to prepare and nutrient dense.

Tess has very graciously agreed to share a wonderful recipe with us. This one comes from her book, The Blender Girl cookbook.

I hope you'll give it a try!

Chai Rice Pudding

serves 6 to 8

Ingredients

1/4 cup (60ml) plus 3 tablespoons pure maple syrup, plus more to taste
2 tablespoons water
2 apples, peeled, cored, and cubed
1 cup (240ml) canned coconut milk (shake, then pour)
2 teaspoons natural vanilla extract
1/2 teaspoon minced ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
Pinch of ground cloves
Pinch of natural salt
3 cups (450g) cooked short-grain brown rice (soft but not mushy)
1/4 cup (45g) raisins
1 cup (240ml) unsweetened almond milk (strained if homemade)
1/3 cup (40g) chopped raw pistachios

Method

In a saucepan over high heat, bring the 1/4 cup (60ml) of maple syrup and the water to a boil (this should take less than a minute). As soon as the mixture bubbles, reduce the heat to medium-low and stir in the apples. Cook the apples for about 15 minutes, stirring occasionally, until they caramelize lightly and soften slightly but remain mostly firm.

While the apples are cooking, put the coconut milk, the remaining 3 tablespoons of maple syrup, the vanilla, ginger, spices, and salt into your blender and blast on medium-high for about 10 seconds, until combined. Add 1 1/2 cups (225g) of the rice and process on medium-low for a few seconds, until creamy but rustic. (If you’re using a high-speed blender, be careful of overdoing it; you don’t want a completely smooth blend here, and it can happen quickly. The pudding will be goopy if you overblend. If you’re using a conventional blender, your machine will let you know when the mixture is ready; it’ll thicken and be difficult to blend.) Add the blended mixture and the raisins to the cooked apples and stir to combine. Stir in 1/2 cup (120ml) of the almond milk and the remaining 11/2 cups (225g) of cooked rice. Reduce the heat to low and simmer for about 5 minutes, until the mixture thickens slightly. Stir in the remaining 1/2 cup (120ml) of almond milk and simmer for 5 minutes more, until you have your desired consistency (I take my rice pudding off the heat as soon as the liquid has been absorbed). Tweak the maple syrup to taste.

Serve warm, at room temperature, or even chilled; add 2 tablespoons to 1/4 cup (60ml) milk if you serve it chilled, to soften it up. Sprinkle pistachios on each serving.

Doesn't that sound wonderful?

For more recipes, buy Tess's Book HERE or get The Blender Girl Smoothies app HERE. And be sure to follow Tess on Twitter (@theblendergirl) for tips, recipes, and great content.


If you have a vegan recipe which you'd like to share, please contact me HERE. And for all the recipes we've shared so far, be sure to visit our recipe page using the tabs at the top of this blog ... or by clicking HERE.

This post is shared at Healthy, Happy, Green & Natural Party Hop

Vegan Recipe - Soy Chorizo Chili with Rosemary Polenta

Please welcome Andrea, owner of The Green Queen of Moderation.

I first met Andrea via our Meet & Greet series. Her blog is full of great content! Posts are organized into four categories: The “Re” Words, The Green Garden, Green Choices, and Simple Gifts. I headed straight for the garden section and was rewarded with posts about wildflowers, pollinators, and an interesting article about plants going to seed. Each post includes stunning photos.

The Simple Gifts section has terrific ideas for meaningful, earth-friendly gifts. And the "Re" Words section offers tips for recycling, repurposing, reducing, reusing, repairing, and restoring just about anything (ever thought of repurposing a top sheet into a nightgown?). Green Choices addresses all of the day-to-day decisions that we make, everything from what to cook for dinner to shopping to purging our extra stuff.

In chatting with Andrea, I learned that she is converting to a vegan diet. To that end, she has been busy in the kitchen, experimenting with ingredients. She recently created a dish which both she and her husband enjoyed ... and she very graciously offered to let me post it here, for you. Please enjoy!

Soy Chorizo Chili with Rosemary Polenta

Serves 6–8 (freezes well)

Soy Chorizo Chili

Ingredients

• 2 tablespoons olive oil
• 3 medium yellow onions, peeled & chopped
• 2 tablespoons garlic, chopped
• 24 oz. Soyrizo (non-GMO soy chorizo), without casing (if you don’t use this product, be sure to look for non-GMO varieties)
• 4 cups cooked black beans
• Two 12-oz. cans of diced tomatoes
• Two 8-oz. cans of diced, mild green chilis
• ½ cup fresh cilantro, chopped
• 2 cups frozen white organic corn
• Salt and freshly ground pepper to taste

Method

1. Heat oil in a large pot over medium-high heat, add onions and garlic and cook till transparent.
2. Add soyrizo, stirring well, and cook until heated through and soyrizo begins to brown.
3. Add remaining ingredients (except for salt & pepper) and bring to a bubbling, boil, stirring while it cooks. Reduce heat to low, mix well, and cover—preferably with a lid that vents steam. Simmer for an hour or more. I cook on a gas stove, and use a diffuser to dissipate the heat so I don’t have to worry about the chili sticking to the pot while it simmers. Season with salt and pepper to taste.
4. Spoon into bowls over the polenta, garnish with avocado and/or vegan yogurt and cheese.

Rosemary Polenta

Ingredients

• ½ cup polenta
• 1 ½ cups water
• 1 teaspoon finely ground, dried rosemary (I use a mortar & pestle)
• Dash of salt

Method

1. Place polenta, water and spices in a deep, microwave-safe bowl. Stir with a fork to mix well. Cook in microwave on high for 10 minutes. Let set for an additional 10 minutes. (see note below for stove top method)
2. Slice and portion into chili bowls before adding chili.

Note (suggested by Small Footprints)

For those who would rather not use a microwave, polenta can be made on the stove top. Traditional polenta takes up to 45 minutes of cooking (with constant stirring) so I suggest buying quick cook varieties which typically take 3-5 minutes.

Stove Top Method

1. Bring water and rosemary to a boil. Add the salt.
2. Slowly pour in polenta, stirring constantly.
3. Reduce heat and continue to simmer, stirring constantly, until polenta reaches a thick consistency (it should come away from sides of the pan, and be able to support a spoon).
4. Turn polenta out into an oiled bowl, pie plate, or even a wooden cutting board and let cool for 10-15 minutes or until it sets (remains firm).
5. Once the polenta has set, it's ready to be sliced and served.

The original recipe, along with Andrea's reasons for going vegan, can be found HERE.

If you have a vegan recipe which you'd like to share, please contact me HERE. And for all the recipes we've shared so far, be sure to visit our recipe page using the tabs at the top of this blog ... or by clicking HERE.

Image courtesy of Andrea at The Green Queen of Moderation

This post is shared at Plant-Based Potluck Party Link Up and Share Your Stuff

Vegan Recipe - Grilled Portobello Mushroom Burger

My friend, JC, is a talented woman. She's a photographer and is soon to be featured at a show in Brooklyn (if you're in the area on July 18th, you can attend the EVENT which, in addition to fine art, will include food, drink, and music). She's also a talented artisan, dancer, and model. Did I say that she's a dedicated "greenie"? Yep, she regularly participates in activities on Reduce Footprints and I happen to know, from our chats, that she works very hard to employ green living techniques in all areas of her life.

If all that weren't enough, JC also cooks. All of the dishes which she shares on her blog, Lady JC Muses, are healthy and many are vegan. Each one includes fresh, in-season ingredients. She epitomizes clean eating with dishes that please the eye as well as the taste buds.

JC has graciously allowed me to share one of her recipes with you. I love the ingredients she's chosen for this dish, and the fact that it comes together quickly. Check it out ... and then, check out JC's blog!

Grilled Portobello Mushroom Burger

Ingredients

• Portobello Mushrooms
• Olive Oil
• Balsamic vinegar
• Marjoram
• Whole Wheat Buns
• Vegenaise or Other Vegan Mayo
• Kale
• Sundried Tomatoes

Method

1. Marinate mushrooms for 1/2 hour in equal parts olive oil & balsamic vinegar with a sprinkle of marjoram.
2. Grill mushrooms for approximately 5 minutes on each side. Remove from grill and let them rest.
3. In the meantime, prepare kale (sauté in a touch of oil until slightly wilted - can add garlic, salt & pepper to taste). Set aside.
4. Put a schmear of mayo on each bun.
5. Add the mushrooms.
6. Top with sautéed kale and a couple sundried tomatoes.
7. Enjoy this quick and delicious lunch.

Doesn't that look delicious ... and so easy to make! You can find the original recipe HERE and JC says that this recipe is perfect for leftover grilled mushrooms. Thanks, JC!!

If you have a vegan recipe which you'd like to share, please contact me HERE. And for all the recipes we've shared so far, be sure to visit our recipe page using the tabs at the top of this blog ... or by clicking HERE.

Image courtesy of Lady JC Muses

This post is shared at Plant-Based Potluck Party Link Up, Healthy Vegan Friday, and Real Food Fridays

This recipe was featured here:

Vegan Recipe - Amazing Legume: LentilsBy Marcy Gaston

First, I’d like to thank Small Footprints for letting me guest blog today. I’m very happy to contribute a recipe to her blog and share some yummy vegan goodness with all of her readers.

So, today’s recipe and post are about lentils: the little legume that could. Lentils are a subject that I’ve been researching, writing about, and presenting on for the past few months. Instead of boring you about my work, you can read about it HERE or HERE. As a result of my work, I feel like I really know lentils now and I want everyone to get to know them, too. My colleagues (fellow grad students) and I wrote a booklet regarding the subject of lentils. A copy of it is POSTED ON MY WEBSITE. It’s a good overview regarding the agricultural, nutritional, and culinary aspects of organic lentils.

Realizing that you may not want to read a big document let me give you the Cliff’s Notes version. In terms of agriculture, Montana is the leading producer of both organically and conventionally grown lentils in the United States. However, most of the lentils we grow are shipped overseas to India and Africa. Additionally, they are a great crop for farmers to grow due to their ability to grow in semi-arid regions and ability to fix nitrogen in the soil.

High in protein, fiber, folate, iron, and calcium, lentils pack a powerful nutritional punch. Lentils also have about 45% more antioxidants than blueberries (I know – what?!). Yeah. Lentils rock.

To get the most out of their nutritional benefits, you should soak them first before using. Eight to twelve hours is long enough to increase their nutritional benefit. Even sprouting (a whole other blog post) will increase the nutritional powerhouse even more.

All right, now let’s get down to the nitty gritty: the cooking. While there are lots (and I mean lots) of recipes utilizing lentils, I’ve chosen to share a vegan soup recipe. Why? It’s simple. It’s easy. It’s delicious.

Enjoy! And don’t forget to eat your lentils.

Red Lentil and Winter Squash Bisque

Makes 6, 1 cup servings

Ingredients

• 1 medium acorn squash, cut in half and seeds scooped out
• 1 tablespoon olive oil
• 3 tablespoons fresh ginger, peeled and minced
• 3 cloves garlic, minced
• 1 yellow onion
• 1 tablespoon Thai red chili paste (like Sambal)
• 4 cups vegetable stock
• 1 cup red lentils*
• 1 cup coconut milk (canned is best)
• Kosher salt and freshly ground black pepper, to taste
• Chopped cilantro for garnish
• Juice of 1 lime

*The red lentils can be soaked ahead of time for 8-12 hours in the refrigerator. When ready to make the soup, drain the lentils.

Method

Preheat the oven to 375ºF. Line a baking sheet with foil and brush the foil with a teaspoon of olive oil. Place the acorn squash flesh side down on the foil. Bake until the squash is tender, about 20-30 minutes (depends on the size of the squash). Remove from oven and set aside to cool slightly. Peel off the skin and scoop out the flesh. Reserve the flesh for the soup.

While the squash is cooking, heat the remaining olive oil over medium heat in a soup pot. Add the ginger, garlic, and onion. Sauté for 5-7 minutes or until the vegetables are soft. Season the vegetables lightly with salt and pepper. Add the Thai red chili paste; sauté for 1-2 minutes. Add the stock and the lentils; season lightly with salt and pepper. Bring up to a boil and then reduce the heat to simmer. Simmer until the lentils are cooked, about 20-25 minutes. Add the squash to the soup. Cook for another 10 minutes or so. With a hand blender, puree the soup until smooth. Add the coconut milk. Blend to incorporate. Taste and adjust the seasonings accordingly.

Serve in warm bowls garnished with chopped cilantro and a squeeze of fresh lime juice.


I'd like to say a huge THANK YOU to Marcy for sharing this delicious recipe with us! For more great recipes, visit Marcy at Cooking Rut.

If you have a vegan recipe which you'd like to share, please contact me HERE. And for all the recipes we've shared so far, be sure to visit our recipe page using the tabs at the top of this blog ... or by clicking HERE.

Recipe and image courtesy of Marcy at Cooking Rut

Vegan Recipe - Thai Tempeh & Vegetable Red Curry

I'd like to introduce you to our guest chef, Emma, of Coconut and Berries.

As a child, Emma didn't like food. By her late teens, food had become the enemy. Fast forward a few years when, at university, Emma was first introduced to veganism. A plant-based diet appealed to her and turned things around. In fact, Emma credits a vegan diet for her personal recovery.

Emma now embraces healthy, vegan food. She loves to cook and shares her unique, and delicious, creations on her blog. I found "drool worthy" dishes like a stunning Rustic Beetroot Galette and beautiful Raw Mango Coconut Tartlets. How about Polenta Porridge with Apricot for breakfast or a snack of Summer Rolls. Each recipe includes beautiful photos and clear instructions. Emma often provides a few additional tips, like how to sprout beans and legumes for the summer rolls.

I enjoy visiting Coconut and Berries and have learned a lot from Emma. I hope you'll stop by and check out her blog.

Emma has graciously allowed me to repost one of her recipes here, on Reduce Footprints. I've tried this dish and it is lovely!

Thai Tempeh & Vegetable Red Curry

Serves: 2

Ingredients

• 1T Coconut oil (divided)
• 1/2 8oz Pkg tempeh, cut into triangles or cubes (Emma used a variety with sea vegetables, hence the black bits…)
• 1 1/2-2T Red curry paste (check the label for shellfish!)
• 3/4C/1/2Can Coconut milk
• 1/2T Tamari
• 1/2T Coconut sugar
• 1T Lime juice
• 100g/3.5oz/1 1/2C Halved mushrooms
• 100g/3.5oz Sugar snap peas
• 100g/3.5oz Baby corn, halved lengthwise
• Handful of Thai basil (you could also use fresh coriander but Thai basil is really really good!)

Method

• If you’re cooking rice, make sure to get that going before you do anything else.
• Sauté the tempeh in 1/2T Coconut oil over medium-high heat, flipping to get it brown on all sides.
• Heat the remaining 1/2T coconut oil in a pot over medium heat and add the red curry paste. Stir for a minute just to toast the spices and bring the flavours out.
• Stir through the coconut milk, tamari, coconut sugar and lime.
• Add vegetables, cover, and simmer for about 5 minutes, just until vegetables are tender.
• Stir through the Thai basil leaves.
• Serve with brown rice, rice noodles or another grain.

You can find the original recipe HERE. Be sure to read the entire post ... Emma includes some great tips for getting meals on the table fast.

If you have a vegan recipe which you'd like to share, please contact me HERE. And for all the recipes we've shared so far, be sure to visit our recipe page using the tabs at the top of this blog ... or by clicking HERE.

Recipe and photo courtesy of Emma at Coconut and Berries

Shared at Real Food Fridays and Healthy Vegan Friday

Vegan Recipe - Squash Bread

Spinach and Artichoke Dip ... S'mores Cheesecake ... Stromboli
Are you drooling yet? These are just a few of the delicious, vegan recipes one will find at My Naturally Frugal Family.

Rachel, the head chef and author of My Naturally Frugal Family, is a wife and mother. In 2011, she and her family began a journey towards better health via better food. To that end, they planted 10 raised gardens, a ton of fruit trees (like cherry, plum, and peach), several pecan trees, and an assortment of berry bushes. They also gave up meat. Rachel even went a step further and adopted a vegan diet (her family is vegetarian).

Changing their diet rewarded everyone in the family with better health. In Rachel's words, "... everyone feels better and doesn't get sick nearly as often."

Rachel is passionate about food and creates the most delicious recipes which she shares on her blog. To me, visiting My Naturally Frugal Family is like entering a neighborhood delicatessen where yummy offerings are on display. I salivate ... my tummy growls ... and I can't wait to dig in!

Rachel has very graciously allowed me to share one of her recipes with you. Enjoy ...

Squash Bread

Ingredients

• 1 C butternut squash roasted and squished (technical term)
• 2 ener-G egg replacers
• 1/2 C vegetable oil
• 1/4 C water
• 1 C sugar
• 1/2 C brown sugar
• 1 3/4 C all purpose unbleached flour
• 1 tsp baking soda
• 1/2 tsp salt (Rachel used kosher)
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp cardamom

Method

• Mix all of this together and pour into a greased bread pan. Rachel topped it with a sprinkling of turbinado sugar to give it a little crunch (plus who doesn't like fat sugar crystals).
• Bake at 350 degrees for 55-60 minutes.

You can find the original recipe HERE.


If you have a vegan recipe which you'd like to share, please contact me HERE. And for all the recipes we've shared so far, be sure to visit our recipe page using the tabs at the top of this blog ... or by clicking HERE.


Sneak Peek: Are you concerned about plastic? That's just one of the interesting topics we'll discuss next week. See you then!

Recipe and photo courtesy of My Naturally Frugal Family

Vegan Recipe - Pizza

Please welcome Deborah, head "chef" at Urban Naturale. Deborah has a goal ... to live healthy, green and natural ... by design! "Urban Naturale" encompasses all aspects of that goal and offers readers a ton of great information. I was particularly interested in a section entitled "Nourish" where I found yummy recipes like one for black bean soup and another for oven baked kale chips. That section, however, isn't just about recipes. Readers will learn about nutrition, too. Curious about plant-based calcium sources? How about the healing powers of moringa? Deborah shares that information and more.

While browsing through "Urban Naturale", I came upon a Pizza recipe which made my mouth water! Deborah graciously gave me permission to share it with you. I hope that you'll give it a try!

Whole Wheat Pizza Dough

Ingredients

1 teaspoon Raw Sugar
1 1/4 ounce-package Active Dry Yeast
1 cup lukewarm Water
3 cups Whole Wheat Flour (or substitute with a Gluten-free Flour)
1/4 teaspoon Sea Salt
2 tablespoons Olive Oil
Additional flour for dusting

Directions

• In a bowl, combine water, sugar, and active dry yeast and let it sit for at least 5 minutes.
• In a mixer with a dough hook attachment, combine dry ingredients for dough and mix lightly.
• Add yeast mixture and olive oil and mix until well-combined.
• Transfer into a bowl and cover with cloth.
• Let stand for about 1/2 hour or until the dough doubles in size.
• After the dough rises, release any excess gas by thumping it down on the counter.
• Sprinkle the counter with flour and put the dough on it.
• Press the dough and roll it using a rolling pin.
• Lightly grease a 9-inch spring-form pan and place the dough into it.
• Make sure that the sides of the pan are also covered with dough, since we are making deep-dish vegan pizza.
• Preheat oven to 450 F.

Note: If you do not want a deep-dish pizza, you can divide the dough into two and roll them out thinly for a crispy, thin-crust vegan pizza.

Tomato Based Pizza Sauce

Ingredients

Olive oil, as needed
2 Onions, chopped
2 cloves Garlic, minced
1 (8 ounce) can organic tomato sauce or fresh organic tomatoes
1 tablespoon dried Oregano
1 tablespoon dried Basil
Sea salt & Pepper, to taste

Directions

• To prepare the sauce, sauté garlic and onion, add the rest of the sauce ingredients and let simmer until reduced into a thick sauce.
• Brush the crust with olive oil.
• Spread sauce on the crust.
• When ready, layer toppings on the sauce.

Pizza Toppings

Ingredients

Olive Oil, as needed
Vegan Mozzarella Chesse
Sauteed Broccoli
Shitake Mushrooms – sauteed
Maitake Mushroom – sauteed
Caramelized Onions
Roasted Garlic
Sliced Tomatoes
Vegan Feta Cheese

Directions

• Brush the crust with olive oil.
• Spread tomato sauce on the crust.
• Layer sauteed sauteed broccoli, caramelized onions, roasted garlic and vegan feta cheese on the dough.
• Top with mozzarella cheese and repeat the process until all the ingredients are used.
• Top with tomato slices.
• Sprinkle with herbs.
• Bake until edges are crispy and toppings are set, about 10-15 minutes.
• Slice and serve while hot.
• Sprinkle your slice with red pepper, garlic powder or oregano, as desired.

The original recipe, along with alternate topping ideas and more mouth-watering photos, can be found HERE.

If you have a vegan recipe which you'd like to share, please contact me HERE. And for all the recipes we've shared so far, be sure to visit our recipe page using the tabs at the top of this blog ... or by clicking HERE.


Sneak Peek: Want to make a positive impact on the earth? Join us tomorrow for Change The World Wednesday, your chance to make a difference!

Vegan Recipe - Cauliflower and Chickpea Soup

I'd like to introduce you to Joy (a.k.a. Joybee) and her fabulous blog, Joybee, What's For Dinner. Joybee shares all kinds of recipes on her blog: pasta, fish, beans, beef and, my favorite, Vegetarian. The recipes are diverse and delicious. I found Asian inspired dishes, curries and tacos. One of my favorite collection of articles falls under the heading of "Tutorials" (under "Recipes"). One can learn how to make cold brewed tea, roast garlic, and shape a free-standing loaf of bread.

Joybee, What's For Dinner is a terrific blog. I hope you'll check it out!

Joybee has graciously allowed me to share one of her recipes with you. It is yummy!!

Cauliflower and Chickpea Soup

Makes 2-3 entree sized servings

Ingredients:

1 Tbsp canola oil
1/2 tsp cumin seeds
2 Tbsp ginger, minced
1 Tbsp garlic, minced
1/2 head of cauliflower, cut into florets
1 Tbsp coriander powder
1 tsp garam masala
1/4 tsp red chili powder, or to taste
1/2 tsp turmeric
2 cups water or vegetable broth
1 tsp tamarind concentrate (optional)
2 cups chickpeas, precooked
1 13.5 oz coconut milk

Instructions

• Heat oil in large pan. Add cumin seeds and stir until fragrant and seeds begin to crack.
• Add ginger and garlic. Cook until they become fragrant (about 30 seconds).
• Add cauliflower and spices. Mix well and cook for 1 minute.
• Add water/vegetable broth and bring to a boil. Reduce heat and cook for 10 minutes (or until the cauliflower is soft).
• Add tamarind concentrate (if using) and chickpeas. Cook until heated through.
• Remove from heat, add coconut milk, and blend until smooth. (I prefer an immersion blender. If you use a regular blender, I recommend blending in small batches and be sure to vent the top so that it doesn't explode.)
• Return pan to heat and cook, on low, until the soup is heated through.
• Add salt and pepper to taste.
• Garnish with toasted cumin seeds.

The original recipe can be found HERE.

If you have a vegan recipe which you'd like to share, please contact me HERE. And for all the recipes we've shared so far, be sure to visit our recipe page using the tabs at the top of this blog ... or by clicking HERE.

Vegan Recipe - Healthy Homemade Granola

Do you love granola? I do! It's great for breakfast or as a snack and it's easy to pack for "on the go" munching. Unfortunately, most commercial brands are expensive and they typically contain less-than-healthy ingredients.

Today's recipe comes from Amber, owner of the wonderful site, Fettle Vegan. Never visited this site? Well, let me tell you, you're missing out. Amber shares some amazing dishes. Things like Kung Pao Cauliflower, Blueberry Streusel Muffins (which are gluten free), Lavender Scones and Blueberry Kale Smoothie. Don't they make your mouth water?

Amber has a "to die for" granola recipe. It includes healthy ingredients and is easy to prepare. She has graciously agreed to let me share her recipe with you. Enjoy!

Healthy Homemade Granola

Ingredients:

3 cups GF rolled oats
1 cup almonds, roughly chopped
1 cup cashews, roughly chopped
1/2 shredded coconut
1/4 hemp seeds
1/4 flax seeds
1/2 teaspoon salt
1/4 cup agave nectar or maple syrup
1/4 cup coconut oil, melted

Optional Add-Ins (AFTER granola has cooled):
1 cup raisins or craisins
1/2 cup chocolate chips or cacao nibs
1/2 cup goji berries
a handful of sunflower seeds

Instructions:

Preheat oven to 350 degrees.
In a large mixing bowl combine everything but the oil & agave (or maple syrup). Mix well to combine. Add in the liquid coconut oil & sweetener and mix very well, so everything gets coated evenly. Spread onto a large, ungreased baking sheet and bake for 20-30 minutes, stirring about every 5-10 minutes as needed. Granola cooks quickly and even crisps up a bit after being removed from the oven, while sitting on the pan cooling, so remember to pull it from the oven before it gets too dark. Once you have removed the pan from the oven, let it cool for at least 20 minutes. Once cool, add in any additional little bits (i.e. the cacao nibs, dried fruit, or whatever) and move to a sealed storage container, like a glass jar or large plastic bag. Stays fresh for up to 2 weeks. Enjoy!


The original recipe can be found HERE.


Sneak Peek: Are you considering a move? Before making plans, you'll want read tomorrow's post!

Posted at Healthy Vegan Friday and Real Food Fridays

Vegan Recipe - “Can’t tell the difference” Quiche

I would like to introduce you to Danny and his fabulous site, The Gourmet Vegan. While living in Spain and Tenerife, he began experimenting with food, creating vegetarian essentials which he was used to getting in the UK but could no longer find. At the same time, he tried out new cooking techniques and flavor combinations. The result is a site full of diverse dishes from cultures around the world.

There's more to The Gourmet Vegan than just delicious recipes, though. For those new to plant-based cooking, the Basic Recipes section will be of interest. It is like a course, teaching techniques to make every dish a success. The Forum includes helpful discussions ... I especially liked the section on nutrition.

Danny has very graciously given me permission to share one of his recipes with you. It is delicious ... I hope you'll give it a try!

“Can’t tell the difference” Quiche

INGREDIENTS

• 1 batch Shortcrust pastry, enough to line a quiche dish. Can be home made but I used Jus-Rol
• 300 g ( 10 oz ) cauliflower, chopped into small florets
• 2 teaspoons groundnut oil
• 1/4 teaspoon salt
• 1 medium onion, finely sliced
• 1 medium red bell pepper, sliced
• 1 medium green bell pepper, sliced

For the quiche mixture

• 1 cup ( 105 g ) chickpea flour
• 2.5 cups ( 600 ml ) water
• 1 vegetable stock cube ( A cube that makes 500 ml stock ~ I used Kallo )
• 1/2 teaspoon sage
• 1/2 teaspoon turmeric
• 3 tablespoons ( 10 g ) nutritional yeast
• 1/2 teaspoon black salt ( Kala Namak ), this is optional but it will give more of a taste of egg if used or 1/4 teaspoon of sea salt

Other Ingredients

• 4-5 slices of tomato for garnishing
• Melted vegan margarine for brushing.

METHOD

Note : Please read through this recipe before making the quiche to be sure the directions are followed correctly.

Preheat the oven to 200 degrees Celsius ( 400 F ) Gas Mark 6.

Begin by roasting the cauliflower. Place in a bowl with 1 teaspoon of the oil and the 1/4 teaspoon salt and coat well. Place on a foiled baking tray and bake in the oven for 15-20 minutes until softened and slightly charred. Remove and put to one side.

Whilst the cauliflower is roasting, add the other teaspoon of oil to a frying pan and fry the onions, with a pinch of salt, for 3-4 minutes until they start to caramelise. Add the peppers and continue to cook on a low heat for 7-8 minutes until the onions are very caramelised and the peppers have softened. Put to one side.

Line an oiled quiche dish with the pastry, prick the bottom with a fork and bake blind for 15 minutes. Remove from the oven and put to one side as you prepare the filling.

Now prepare the quiche filling.

In a bowl add the chickpea flour and one of the cups of water. Whisk this together well and put this to one side.

In a wide bottomed saucepan, add the final 1.5 cups of water and the stock cube, nutritional yeast, turmeric, sage and black salt (or the sea salt). Bring to the boil.

When the water comes to the boil, slowly pour in the chickpea mixture and stir continuously. Once all the mixture has been combined, lower the heat and continue to stir continuously for 2-3 minutes until the mixture becomes quite thick and glossy.

Add in the cauliflower and the vegetables and combine everything well. This will be a very solid mixture.

Pour into the prepared pastry case, leveling with a spatula, and top with the sliced tomatoes.

Put into the oven for 20 minutes. Remove from the oven and brush the top with some melted vegan margarine and place back into the oven for a further 5 minutes.

Remove and allow to cool completely before serving. Can be served warm or cold. If you are serving warm, then allow to cool and reheat in the oven for 5 minutes.

Find the original recipe, along with step-by-step photos, HERE.

If you have a vegan recipe which you'd like to share, please contact me HERE. And for all the recipes we've shared so far, be sure to visit our recipe page using the tabs at the top of this blog ... or by clicking HERE.


Sneak Peek: Do you love mayonnaise on your sandwich but don't want the eggs? Join us tomorrow for something special.

Image and recipe courtesy of The Gourmet Vegan

Vegan Enchilada Recipe

I recently discovered a terrific site, Recipe-To-Make.com, Recipes To Make Delicious Food.

But wait, let me back up ...

I love trying foods from different countries. There are unique flavor combinations to intrigue my taste buds and ingredients which I might not otherwise try out. I also believe that experiencing foods from around the world helps give us an appreciation for other cultures.

So back to my recent discovery, Recipe-To-Make.com, Recipes To Make Delicious Food.

This site is very simple in design. The main page lists thumbnails of delicious dishes from around the world. The countries are in alphabetical order which makes it easy to browse. The left sidebar shows how many recipes are featured for each country. I found recipes from Brazil, France, and Vietnam.

If you'd rather just look at collections of recipes, like sandwiches or pies, you'll find those categories in the left sidebar as well.

Quite a few of the recipes are vegetarian/vegan. All of them look fabulous!

The kind owner of Recipe-To-Make.com, Recipes To Make Delicious Food has generously agreed to allow me to republish a recipe for you. I hope you enjoy it!

Vegan Enchilada Recipe

Corn tortillas stuffed with a vegan filling

Vegan Enchilada Recipe Ingredients:

1 block firm tofu, drained and cut into 1/2 inch pieces
1 can black beans, drained and diced
1/2 onion, diced
1 zuchinni, grated
2 carrots, grated
1 can black olives
1 can enchilada sauce
3/4 cup water
10-12 flour tortillas
dairy or vegan cheese crumbles

Vegan Enchilada Recipe Directions:

Add water to enchilada sauce and stir until well combined.

Using a food processor for quickest results, dice the carrots, zucchini, olives and onion. To this mixture add half the enchilada sauce and water mixture, diced tofu and black beans and combine well.

Spoon 2-3 tablespoons of the vegetable, bean and tofu mix into each flour tortilla. Wrap and place in a baking pan.

When the pan is full, spoon half of the leftover enchilada sauce on top of the wrapped flour tortillas - be sure to get all the edges! Sprinkle the top with cheese if desired.

Bake 30-35 minutes at 350 degrees or until done, spooning the rest of the enchilada sauce on top when halfway done cooking.

Find the original recipe HERE.

If you have a vegan recipe which you'd like to share, please contact me HERE. And for all the recipes we've shared so far, be sure to visit our recipe page using the tabs at the top of this blog ... or by clicking HERE.


Sneak Peek: Want to change the world? Join us tomorrow for another thrilling challenge.

Image and recipe courtesy of Recipe-To-Make.com

Posted at Healthy Vegan Fridays

Vegan Recipe - Tomato-Lentil Bake, with Crispy Green Beans, on Oven Roasted Potatoes

I am very excited about this month's recipe and introducing you to guest chef, Bea, who is the owner and author of The NOT So Cheesy Kitchen. I met Bea via Triberr and quickly fell in love with her blog and the delicious meals she shares with readers, many of which are vegan. Mushroom Barley Soup, Vegan Chocolate Mousse and Udon Noodles with creamy Lentils are just a few of the recipes you'll find on Bea's site. Each one is made with healthy ingredients and a generous serving of love.

A HUGE thank you to Bea for kindly agreeing to cook for us today! Please enjoy her mouth-watering dish!


Hello there and Happy Friday! This is Bea and I am honored to be a guest blogger at Reduce Footprints today to bring you the September recipe. As this is probably the first time you have heard of me let me introduce myself :-) My name is Bea short for Beate, I am originally from Germany and live in Portland, Oregon. I am a mother of two, wife to one and blog at The NOT So Cheesy Kitchen. At The Not So Cheesy Kitchen I post dairy free recipes, share our adventures, and talk about raising kids with dietary issues. Please stop by any time – I am looking forward to meeting you :-)

Enough about me and on to the recipe; it is the end of summer here in Oregon with many vegetables and fruit at its peak. We eat seasonally and get a weekly share from a CSA located in our part of town; it does not get much more local than that.

And now my dish for you.

Tomato – Lentil Bake, with Crispy Green Beans, on Oven Roasted Potatoes

Ingredients

• 2 – 3 lbs of yellow potatoes, scrubbed and cubed
• Olive Oil {app. ¼ C}
• 2 C cooked green lentils* {or canned}
• 1-1/2 lbs. ripe tomatoes sliced
• 1 large onion sliced
• 2 tsp Herbs de Provence
• 1 lb green beans
• 3 garlic cloves
• 1-1/2 Tbs. Lemon juice
• Zest of ½ untreated lemon
• Salt & Pepper to taste

Method

1. Preheat oven to 425F
2. Place scrubbed and cubed potatoes in large rectangular baking dish. Toss with olive oil until all potatoes are thoroughly covered. Place dish in oven and bake for at about an hour or until they are crispy to your liking.
3. While potatoes are baking – place tomatoes, onion, and lentils in another rectangular {or round} baking dish. Toss with olive oil, salt, pepper and herbs de Provence. When potatoes have about 40 – 30 minutes left to bake, place tomato-lentil dish also into the oven.
4. Prepare, and clean green beans; spread beans onto a baking sheet and toss with olive oil, salt and pepper. Place in the oven when potatoes are on their last 15 minutes.
5. When time is up remove potatoes, as well as tomato-lentil bake from the oven. Add lemon juice – to taste – to the tomato-lentil bake
6. Leaving green beans in the oven increase the temperature to 450F, watch them carefully and bake for another 10 minutes or until they crisped up to your liking. Remove from oven and immediately toss the green beans with minced garlic as well as lemon zest.
7. Plate the Tomato-Lentil Bake with Crispy Green Beans on the Oven Roasted Potatoes.

*To cook lentils - place 3/4 C dried green lentils in a saucepan. Cover the lentils with water, add 1/2 tsp. of dried Herbs de Provence and bring covered to a slow simmer. Cook covered until lentils are soft; check occasionally and add more water if needed.

If you have a vegan recipe which you'd like to share, please contact me HERE. And for all the recipes we've shared so far, be sure to visit our recipe page using the tabs at the top of this blog ... or by clicking HERE.

Also posted at Healthy Vegan Friday – Summer’s Bounty Hop

Vegan Recipe - Three Course Dinner

It started out as a dare. Small Footprints challenged Argentum Vulgaris (AV), a devout carnivore, to create a vegan dish. AV said he'd think it over. Time went by. Small wasn't holding her breath. And then, an amazing thing happened ... AV put on his chef's hat and created not one vegan dish but a multi-course meal. And what a mouth-watering meal it is! He proves that good food is simply good food ... no matter what we call it!

A huge "thank you" to AV for accepting my dare. Now, please enjoy his meal:


I am not a vegan, much less a vege, I am a carnivore; but I am also a cook.

Having been asked, tongue in cheek, by Small (knowing me to be a confirmed carnivore) to prepare a vegan dish, I have gone one better and given you a three course dinner. I cheated on the principle of the main dish and dessert, sending you off into the blogosphere for those recipes.

You’ll notice that I have not given you quantities; chefs don’t use quantities, they know how much to add.

Enjoy!


1. Entree

Mushroom soup

Sliced mushrooms sauté with a sprinkle soya sauce. Chopped carrots, celery, quartered onion, thyme, bay leaf, add the drippings from mushrooms, boil until veges are cooked. Chuck the veges (or add them to your main dish plate). Add the mushrooms to the broth add firm tofu and blend. Serve with chives or spring onion green and a squeeze of lemon juice.

2. Main course

Stuffed potatoes - Hollow out medium size potatoes, don’t peel. Fill with a mixture of tofu, spinach and onion soup, top with a thick round of tomato into the oven to roast.

Asparagus with Honey dressing – Honey dressing, vegan mayonnaise, half cup dry red wine, honey, Dijon mustard, dash of Tabasco sauce and salt and pepper. Pour over cold asparagus.

NB: This dressing can also be used over meat subs or vegan kebabs, or pasta.

Pita (or Syrian) bread, add hummus, and anything salady, olive oil & vinegar; roll and pin with toothpick.

Quinoa Burgers – recipe on Queen of Quinoa - http://www.queenofquinoa.me/2011/10/vegan-quinoa-burgers/.

3. Dessert

Pumpkin parfait – recipe on Sweelty Raw – http://www.sweetlyraw.com/2012/10/vegan-thanksgiving-dessert-roundup.html.


If you have a vegan recipe which you'd like to share, please contact me HERE. And for all the recipes we've shared so far, be sure to visit our recipe page using the tabs at the top of this blog ... or by clicking HERE.

Vegan Recipe - Caesar Dressing & 3 Minute Parmesan Cheese

Do you love Caesar Salad? The traditional version includes non-vegan ingredients like Worcestershire sauce, anchovy fillets, eggs, and Parmesan cheese. So when our very own Alicia (who you might know as a frequent Change The World Wednesday participant) agreed to be this month's guest chef and sent me this recipe ... well ... I'm pretty sure that even Caesar, himself, would approve. It includes good-for-you ingredients and a healthy "Parmesan Cheese". I can't wait to try it out!

A huge thanks to Alicia for sharing this recipe with us. I hope that you and your family enjoy it:


Vegan Caesar Dressing

Ingredients:

1/2 cup raw cashews
1/4 cup 3 minute Parmesan Cheese (recipe follows)
6 Tablespoons fresh lemon juice
2 Tablespoons Olive Oil
1 clove garlic
1/2 teaspoon sea salt
Pinch of black pepper
1/2 cup water

Method:

Blend and process until smooth.
Adjust seasoning as necessary.
Dressing will thicken when it is refrigerated and you can add more water to reach the consistency you want.

3 Minute Vegan Parmesan Cheese

Ingredients:

1/2 cup toasted Sesame Seeds
2 Tablespoons Nutritional Yeast

Method:

Toast sesame seeds until lightly browned then add all ingredient to a blender and process for 30-60 seconds.

For other great recipes, Eco-friendly tips and more, visit Alicia at Eco Friendly Homemaking. And, be sure to check out her fabulous line of body care products at Eco Natural Soap (I've tried them & they are wonderful).

If you have a vegan recipe which you'd like to share, please contact me HERE. And for all the recipes we've shared so far, be sure to visit our recipe page using the tabs at the top of this blog ... or by clicking HERE.

Vegan Recipe - Western Scramble & TVP Preparation

Welcome to the first Friday of the month ... the day we set aside for featuring a delicious vegan recipe. Why does a blog about green living include recipes? Because choosing a meatless meal is one of the easiest ways to live green. Simply put ... plant-based foods are easier on the environment than animal-based foods.

Before becoming vegan, we enjoyed special weekend breakfasts ... omelets, frittatas and scrambled eggs. I looked forward to these treats. Vegan breakfast options are great but ... they just aren't the same. In truth, it's been the hardest meal for me to "switch over" ... I miss those special breakfasts.

My other half, "Art", is not only talented on a canvas (you can see his work HERE), he's an artist in the kitchen as well. We share cooking duties and when he takes control, amazing things happen ... like the recipe he's sharing with us today.

This recipe is beautiful and satisfies my craving for eggs. It's very easy to put together. Try it for a special weekend breakfast or even a lite lunch or supper. I hope that you and your family will enjoy it as much as we do.

Western Scramble

Ingredients

1 Tablespoon Oil
1 medium onion, diced
1 green pepper, diced
2 tomatoes, diced
1 block firm or extra-firm organic tofu
Pinch of Turmeric*
Garlic Powder (to taste)
Salt (to taste)
Pepper (to taste)
Fresh Cilantro - Optional
Paprika for sprinkling on top (Spanish Paprika is delicious)

*Rule of Thumb: You can always add but can never remove. Use enough Turmeric to give color to the mixture but not too much as it will drown the other flavors.

Method

1. Heat the oil in a saute' pan. Cook the onion and pepper until translucent, about 10 minutes.
2. Add half of the tomatoes and continue to saute for about 5 minutes.
3. Now comes the fun part. Rinse the tofu and then squeeze it with your hands, letting the tofu spread through your fingers. Continue squeezing it until the texture resembles scrambled eggs. Be sure to break up any big chunks.
4. To the sauteed vegetables, add the crumbled tofu, turmeric, garlic powder, salt and pepper. Continue cooking until the liquid has evaporated.
5. Taste, taste and taste again, adjusting the seasonings as necessary.
6. When you're satisfied, remove from heat and add the remaining tomato. Mix well.
7. Transfer to a serving dish and top with cilantro and a sprinkle of paprika.
8. Serve with dill pickles, pickled jalapenos or a tomato and onion salad.
9. Buen Provecho!

Variations

• You can add mushrooms to this dish. Use a small amount (about 1/2 cup), chop and add during step 1.
• Add some Textured Vegetable Protein (TVP) to make the dish heartier (recipe follows). Add it in right after step 4 and heat through.
• For a slightly different flavor, try adding some capers. Add them in with the tomatoes in step 2.
• Try adding some cooked, diced potatoes for a skillet breakfast. Add them in after step 4 and heat through.

Textured Vegetable Protein (TVP)

Ingredients

1/2 cup dry TVP (find it at whole foods markets or Latin grocery stores)
1 tablespoon ketchup or tomato paste
1 tablespoon soy sauce or liquid aminos
1 splash of liquid smoke
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 paprika
1/4 hot pepper flakes (optional)
Water
oil for cooking

Method

1. Cover the TVP with water and soak until completely hydrated. Drain and squeeze out any liquid. Repeat 3 times.
2. Once the TVP has been squeezed, place it in a bowl with all of the remaining ingredients except the oil. Stir well.
3. Add enough water to cover the TVP and soak for at least 15 minutes.
4. Lightly oil a frying pan and add the TVP mixture. Cook until all liquids have evaporated and the TVP begins turn brown.
5. Taste the mixture and adjust seasonings as necessary.
6. Transfer the mixture to a lined cookie sheet and bake in the oven, at 400 degree f, until the mixture is crunchy and resembles fried, crumbled hamburger. Be sure to stir occasionally so all sides are toasted. This usually takes about 15-20 minutes.

This mixture is wonderful in the above recipe. It's also good in tacos, salads or any dish which calls for browned hamburger. To maintain it's crunchiness, do not add it to liquid ... it'll rehydrate and become soft. If you're adding it to a dish like stew or spaghetti sauce, add it at the very end or serve it separately to be added at the table. Try adjusting the seasonings adding cumin to make it more Mexican or oregano to make it more Italian. It's a very versatile product, packed with protein.


Thank you, Art, for sharing your recipes with us today!

If you have a vegan recipe which you'd like to share, please contact me HERE. And for all the recipes we've shared so far, be sure to visit our recipe page using the tabs at the top of this blog ... or by clicking HERE.

Vegan Recipe: Yellow Split-Pea Loaf with Almond-Cardamom Gravy

Welcome to the first Friday of the month ... the day we set aside for featuring a delicious vegan recipe. Why does a blog about green living include recipes? Because choosing a meatless meal is one of the easiest ways to live green. Simply put ... plant-based foods are easier on the environment than animal-based foods.

I am so pleased to introduce you to this month's guest chef ... Alaiyo of Pescetarian Journal. Wait a minute ... Pescetarian??? Yep, you heard me right ... Pescetarian! Alaiyo features both fish and vegetarian recipes which include sustainable ingredients ... and she shares important information about food choices. For example, this POST will tell you which shrimp are sustainably raised. And this ARTICLE will tell you how to find dungeness or blue crab. In addition to fish/seafood recipes, Alaiyo shares a number of vegetarian & vegan recipes ... delicious dishes like Vegan Burger Sliders, Asian Barbecue Seitan Salad and Double Pea & Rice Salad. Pescetarian Journal is a fabulous blog. But don't take my word for it ... go visit and see for yourself ... you won't be sorry!

Alaiyo has graciously agreed to share a recipe with us. I can't wait to try it!

I'm thrilled that Cyndi asked me to create a guest post for her blog, and I'm proud to be part of the "Change-the-World-Wednesday Gang." Cyndi and I met, virtually, when I asked her to be part of "The Green Group" on Triberr. We're a group of bloggers that write about strategies and solutions for green and sustainable living. I hope you enjoy my first guest post!

To assert that beans are a staple in my pantry is a kitchen cliche. They are more valuable than that. On any given Saturday, you will see me at the bulk bins at Mom's Organic Market, studying the beans and peas within their clear bins almost as intently as a jeweler studies gems. I consider color, clarity, and shape, as well as my culinary purpose. In this recipe, velvety yellow split peas are a flavor foil for the vegetable and spice ingredients in the Yellow Split-Pea Loaf.

My husband and I have vegan friends who don't feel slighted when we serve a bean loaf, and I generally make this dish for special occasions: a special dinner with guests or on holidays.

Start with two cups of cooked, yellow split peas (organic if possible). Cook the beans as you would any quick-cooking legumes, such as lentils, and include the aromatics: onion and garlic, in the cooking pot. As with lentils, yellow split peas don't need soaking prior to cooking.

Two cups of yellow split peas, plus additional ingredients in this recipe, will make enough to feed four. After years of making bean loaves, I've learned that thick loaves don't bake fully. The loaf will be full cooked on the outside, but will be too soft, even runny, on the inside--not a good discovery to make when serving.

Bulgar wheat is one of the binders in this loaf and helps to develop a delicious, crunchy crust. Add the bulgar wheat directly into a large bowl containing the yellow split peas.

Add the tomatoes, carrots, and scallions into the pea/bulgar wheat combination and mix thoroughly. Create a well in the middle of the mixture and add a dairy free egg substitute, such as the egg replacer by "Ener G" Foods, which acts as an additional binder.

Place the ingredients on a clean cutting board, rub a few drops of olive oil between your palms, and shape the loaf. The loaf should be 1.5 inches thick--and not much more--otherwise, it will not be uniformly firm throughout.

This loaf will serve four people, and the Almond-Cardamom Gravy contributes to the rich texture and flavor. I usually will make 4-6 loaves at a time and freeze several of them (they freeze beautifully). Consider making this loaf for Easter or another special holiday--or for Sunday dinner. It's worth the extra time.

Recipe: Yellow Split-Pea Loaf with Almond-Cardamom Gravy (Serves 4)

Ingredients

1 cup (250 ml) yellow split peas
1/2 large onion, chopped
3 cloves garlic, chopped
2 cups water
2 tablespoons Extra Virgin Olive Oil
1/2 cup bulgar wheat
2 teaspoons miso tamari (or soy sauce)
1 pinch red pepper
1 14.5 ounce can (428.816 ml) diced, canned tomatoes (unsalted)
1/2 cup carrots, minced in food processor
3 tablespoons egg substitute (I use the egg replacer by EnerG Foods.)
4 tablespoons warm water
1/2 teaspoon smoked paprika powder
3 scallions, chopped
Dill for garnish

Directions

1. Sort and rinse split peas. Place into two-quart pot with water, onion, garlic, and onion. Cook peas for 40 minutes or until tender (avoid overcooking peas--they should retain most of their shape after being cooked).
2. In another small to medium pot, cook bulgar wheat in 1 cup of water until light and fluffy (about 15 minutes). Let stand until cool enough to handle with your hands.
3. Spoon peas and bulgar wheat into a large mixing bowl. Add miso tamari (or soy sauce), red pepper, tomatoes, carrots, and scallions. Stir with a large wood spoon until ingredients are thoroughly mixed.
4. In a small bowl, mix egg substitute powder with 4 tablespoons warm water. Make an indention in the center of the pea mixture and pour egg substitute into the indention (see photo above) Pre-heat the oven to 350 degrees.
5. Empty ingredients onto the parchment-paper-covered cookie sheet. Grease your palms with a few drops of olive oil to avoid having the pea mixture stick to your hands. Shape the loaf in a football shape that is no more than 1.5 inches thick. Place loaf in oven and bake for 1.5 hours. Check firmness of the loaf by gently prodding the middle of the loaf. If it seems too soft, bake for an additional 15-20 minutes. Remove loaf from oven and allow to "rest" (become firmer) before serving.

Recipe: Almond-Cardamom Gravy

Ingredients

1 cup vegetable broth, plus 1/2 additional cup of broth
2 tablespoons almond butter (no salt added)
1/4 teaspoon cardamom powder
1/4 teaspoon paprika
pinch cayenne pepper
Dill leaves for garnish

Directions

1. Pour 1 cup vegetable broth into saucepan. Add almond butter, cardamom powder, paprika, and cayenne pepper.
2. Set burner on medium low heat and stir until almond butter dissolves and the gravy thickens (about three minutes). If gravy becomes thick too fast, add the remaining 1/2 cup of vegetable broth. Spoon gravy over the Yellow Split Pea Loaf Slices. Garnish with dill leaves.

Thanks so much Alaiyo for that wonderful recipe. And I hope that this is just the first of many guest appearances!!

If you have a vegan recipe which you'd like to share, please contact me HERE. And for all the recipes we've shared so far, be sure to visit our recipe page using the tabs at the top of this blog ... or by clicking HERE.

Also posted at Healthy Vegan Friday MoFo Edition

Vegan Recipe - Lacto-fermented garlic dill pickles!

If you've followed me for any length of time, then you know that I believe that eating meatless meals is one of the easiest ways to live green. That's because the amount of natural resources involved with producing food and the cost in fossil fuels to process, transport and cook it, are less for plant-based foods versus animal-based foods. So, eating meatless meals is good for the earth!

Today I have the pleasure of introducing you to Jayedee of Life in the Lost World. I've been following Jayedee for a long time. Her blog is a wonderful mix of posts ... giveaways, reviews and one of my favorite features, Menu Plan Monday – #ExtremeVeganYumminess (which includes links to recipes from all over the web). Jayedee also posts vegan recipes like French Toast, Peanut Butter Fudge and Burgers. Head over and visit Life in the Lost World ... I just know you'll like it!

Jayedee has graciously agreed to share a recipe with us today. I hope you'll try it out!

Lacto-fermented garlic dill pickles

I’ve made tons pickles over the years, everything from good old bread and butter pickles, to kosher dills. I’ve pickled just about every vegetable you can think of, too….some successful, others not so much. Somewhere, in the back of my mind, I know I’ve been searching for the perfect deli pickle, like they used to make, at the now closed, Ronnie’s Deli, in Orlando Florida. These pickles probably come closer than any other I’ve tried, to fulfilling this dream. Crunchy, briny, fresh tasting, and garlicky with a lovely herbal note from the dill.

The process couldn’t be easier. And with just a few ingredients and no special equipment, either!

It’s made with a process called lacto-lfermentation. If you aren’t familiar with it, lacto-fermentation is the act of creating a lactic-acid rich environment that enables the natural preservation of some foods. Lacto-fermentation has the added bonus of making these foods more nutritious (it increases their vitamin content) and more digestible (it fosters the growth of natural probiotics).

Vegetables are easily lacto-fermented by mixing them with a salt water solution and allowing them to sit in a glass mason jar at room temperature for several days before moving them to the refrigerator.

For each quart of pickles you’ll need:

• 4-5 pickling type cucumbers – PLEASE make sure your cukes haven’t been waxed
• a couple of peeled, slightly crushed garlic cloves
• a sprig or two of fresh dill
• 2 tablespoons sea salt or kosher salt
• a sterile 1 qt. wide-mouth mason jar with screw-top lid

1. Wash the cucumbers. Snip off the very ends ( the blossom end contains enzymes that will make your pickles soft and squishy – yuck!) and slice them lengthwise.

2. Add 2 tablespoons of salt to each jar (don’t use table salt. it contains additives that will discolor and could ruin your pickles)

3. Place cucumbers and garlic cloves into jars

4. Add distilled water to cover. Leave about an inch of head room between the cucumbers and the top of your jar. Screw the top on the jar tightly and gently turn it upside down a few times to dissolve and distribute the salt.

5. Allow to sit at room temperature for three days.

6. After this time, go ahead and open the jar. The liquid should be pretty fizzy, don’t let that scare you, it means the lacto-fermentation was successful.

If there is any type of “off smell”, discard and start again (I’m mentioning this as a caution, but also want to say that I have been lacto-fermenting for years, and I have never had anything go wrong).

Go ahead and taste a pickle. The cucumbers should have a nice garlicky flavor and they should pleasant notes of dill too.

7. Store your pickles in the fridge after day 3. Lacto-fermentation will continue in the colder temperature, but at a much slower rate.

That’s it. Easy as can be…trust me, your taste buds will thank you!

If you have a vegan recipe which you'd like to share, please send it to me HERE. And for all the recipes we've shared so far, be sure to visit our recipe page using the tabs at the top of this blog ... or by clicking HERE.

Vegan Recipe - Tossed Kale Salad

Welcome to the first Friday of the month and my favorite feature on Reduce Footprints ... Recipe Day! Each month we share a delicious dish with you. Why? Because our food choices are one of the easiest ways to live green. Choosing plant-based meals, even once a week, can dramatically improve our impact on the earth. But put those thoughts right out of your mind because ... as you'll see ... we're simply talking about good food.

This month's guest chef is my friend JC of The Accessory Lady. Some of you might know her from Change The World Wednesday ... she participates often. Or, you might have read some of her "green" posts from Meet & Greet Monday. JC is a very talented designer ... she makes beautiful & unique accessories, most of which are made from Eco-friendly materials. She's also a photographer ... her photos take every day scenes and turn them into something magical. As you'll soon find out ... she also cooks, creating delicious and healthy meals. JC is not vegan but many of her recipes, which she posts on her blog, are meatless. I've often thought that she puts the same care in her cooking that she does in her artistic endeavors ... the foods are healthy, delicious and visually appealing.

JC has very kindly agreed to share a recipe with us today. It's "star" is kale ... one of my favorite greens.


Tossed Kale Salad

This super easy recipe was a hit at my last gathering so I hope you enjoy it!

-2 large bunches of steamed kale
-1/4 teaspoon of sea salt
-1/2 teaspoon of agave or any other sweetener you like
-1 1/2 tablespoon of olive oil
-1 teaspoon mustard (dijon or polish mustard preferred)
-1 tablespoon of balsamic vinegar
-1/4 teaspoon of garlic salt
-1/4 teaspoon of marjoram

Rip medium size pieces of kale away from the stems and steam for 15 minutes. While the Kale is steaming, mix all the condiments until the vinaigrette is emulsified and well blended.

Toss the warm kale in a large bowl and mix in the sauce (vinaigrette) until it's well coated.

Can be served warm or cold and it makes a great side for 4 people or full serving for 2.

Makes a delicious leftover as the flavor intensifies when it marinates or it can also be used as greens for sandwiches!

JC is a handmade accessory designer and photographer from Brooklyn, NY. You can find her creations and blogs at:
Accessory Designs: http://theaccessorylady.com (Coupon: FALLINTOFALL - save 25%)
Accessory Designs Facebook Page: http://facebook.com/theaccessorylady
Photography: http://onedayoneimage.net (Coupon: ONEDAY20 - save 20%)
Photography Facebook Page: http://facebook.com/onedayoneimage (Coupon: ONEDAY20 - save 20%)


Doesn't that look great? I hope that you and your family will give it a try.

If you have a vegan recipe which you'd like to share, please send it to me HERE. And for all the recipes we've shared so far, be sure to visit our recipe page using the tabs at the top of this blog ... or by clicking HERE.

Vegan Recipe - Big Honkin' Chopped Salad

One of my favorite features on Reduce Footprints is our monthly vegan recipe. Meatless meals are good for the planet and good for our health. And ... it's a terrific opportunity to meet talented chefs who whip up delicious dishes to tempt our taste buds. This month's Guest Chef is, indeed, very talented!

Please meet Sam, author (and head chef) of The Quantum Vegan. The Quantum Vegan is a wonderful blog with a variety of interesting posts ... interviews with authors and chefs, product and restaurant reviews and even discussions on eating disorders. And then there are recipes ... lots of recipes ... lots of delicious recipes ... things like “Cheesy” Sweet Potato Hash Browns for breakfast, Toasted Zucchini-Cabbage Sandwiches for lunch and, one of my personal favorites, Millet Salsa Bowls for dinner. Looking for a desert recipe? How does a Mocha Brownie Torte sound? Or maybe “Dandy” Chocolate Chip Walnut Bars? Maybe you're just in the mood for a snack and would find Tangy Shredded Salad to your taste ... or Garlic-Dill White Bean Hummus. Is your mouth watering? Mine is! Each recipe is clear and concise and includes ingredients which most of us have in our kitchens. More importantly, each recipe (at least the ones I've tried) are fabulous ... they meet my main criteria: 1) they are easy to put together and 2) they taste great. The Quantum Vegan is for anyone who loves good food. I hope you'll check it out!

Sam has graciously agreed to share a recipe with us. It looks delicious!

Big Honkin' Chopped Salad

After seeing Forks Over Knives, I was inspired to start swapping out the vegan convenience foods in my diet with more whole foods. Without frozen burritos or ready-in-4-minutes organic ramen to rely on, I had to start being more creative about lunch. It was time to seek out new recipes!

Inspired by the "Hugh Jass Salad" in the Peas & Thank You cookbook (we won't mention how long it took me to work out that joke), I started making big salads with lots of add-ins, which evolved into big chopped salads with crunchy toppings and improvised "dressings." Chopped salad is a great way to get in a lot of vegetables at once, plus the chopping mixes everything together so you get a little bit of each flavor in every bite. Add some grains and beans, and you've got a whole meal in one bowl! Another bonus is that it's extremely portable, so if you're in need of a healthy lunch on the go, you can't go wrong with a big honkin' salad.

This is my basic recipe, but you can mix and match depending on what you have on hand. Sometimes I swap out some of the summer squashes for a few brussels sprouts or throw in some pea shoots. Quinoa and chickpeas is my favorite grain/bean combo, but I've used red rice and pinto beans, millet and white beans and bulgur and kidney beans in the past. Uncle Sam cereal is my favorite topping since it's just wheat flakes and flax seeds, but you can use anything healthy and crunchy. Chopped walnuts come to mind!

Ingredients

2 cups mixed greens (I use spring mix)
1 cup kale, roughly chopped
1 cup red cabbage, roughly chopped
1 cup zucchini, summer squash, or a mix, sliced
1/2 cup bell peppers, diced large
1/4 cup carrots, sliced
1/4 cup cucumbers, sliced
1/2 serving cold cooked grains (usually about 1/2 cup)
1/2 cup beans of your choice
2Tbsp. Uncle Sam cereal
2Tbsp hummus, homemade or store bought, thinned with water to desired consistency
pepper to taste (optional)

1) Dump the greens, kale, cabbage, squashes, peppers, carrots and cucumbers into a food processor. Pulse until chopped but not mushy. Transfer to a big salad bowl.

2) Add the grains and beans. Drizzle on the hummus "dressing" and mix until well combined.

3) Sprinkle on the pepper and Uncle Sam cereal, grab a fork, and enjoy!

Sam, a.k.a. the Quantum Vegan, has been vegan for three years and has spent that time experimenting with recipes in a quest to discover as much delicious vegan food as possible. She loves sharing pictures and comments via the Quantum Vegan blog and finding new recipes from other amazing vegan bloggers around the web!

MMM ... I can't wait to try out that recipe! Thanks, so much, to Sam for stopping by today and sharing this dish with us!

If you have a vegan recipe which you'd like to share, please send it to me HERE. And for all the recipes we've shared so far, be sure to visit our recipe page using the tabs at the top of this blog ... or by clicking HERE.