Review: Winter Slaw with Sprouted Lentils

We found this delicious salad at Beth Dunham’s blog. It only took a little bit of adapting to be vegan. We really enjoyed this salad. You will need to start a couple of days ahead to sprout your lentils but it is well worth doing as they add such a nice crunch to the salad.

We did follow the instructions, and only changed the dressing by using non-dairy yogurt instead of the sour cream and mayo. We did add a small splash of sesame oil to the soy-yogurt so as to bring out the Vitamin A in the carrots. She said that left-overs will keep a few days in the refrigerator, but there was no way we had any left overs.
Recipe: http://bethdunham.ca/updatesnews/2015/11/23/winter-slaw-with-sprouted-lentils

Related Posts:

• Super Slaw – Winter Coleslaw with Apples and…
• Beluga Lentils with Winter Squash, Parsnips and Tofu Feta
• Review: Middle-eastern Rice and Lentils with Harissa…
• Winter Squash Chili Sin Carne
• Winter Squash, Chickpea Tajine

from Vegalicious http://bit.ly/2HZZ3Hb
via Why You Should Consider Buying Organic Food

Beet Dumplings (Knödel) with Vegan Cheese Sauce

Knödel are a common favorite German meal. They are kind of like the stuffing used at Thanksgiving time, mixed with a bit of milk and egg to hold together, then cooked (boiled) and served with a sauce. As vegans we use non-dairy milk and chickpea flour as a substitute for the eggs. These are beet dumplings, there are other kinds but these are quite tasty indeed, and a great way to use old bread or the ends of the loaf.

Yield: 12-14 dumplings

Ingredients:

• 5-6 slices day-old bread
• 2-3 beets
• ½ cup non-dairy milk
• 3 spring onions
• 3 tablespoons chickpea flour
• salt and pepper to taste

for the vegan cheese sauce:

• 1 large carrot, sliced
• ¼-½ cup tofu cubes
• salt and pepper to taste
• splash chili sauce (optional)
• 2 teaspoons lime juice
• 1 tablespoon vinegar
• 1/4 teaspoon dried oregano
• 2 teaspoons mustard
• ¼ cup nutritional yeast

Directions:

1. Cut the bread into small cubes or process in a food processor.
2. Place the bread cubes in a large bowl.
3. Cut the spring onions in small pieces and add to the bread.
4. If you have a juicer, I would juice the beets, using the beet juice and pulp. Otherwise, cook the beets in water until they are soft, then puree.
5. Add the non-dairy milk, chickpea flour salt and pepper to the bread.
6. Mix well, I used a fork.
7. Allow the bread to soak up the liquid for half an hour.
8. After half an hour, test the mixture. It should be able to be rolled into golf ball sized balls.
9. If it is too moist, add 1 more tablespoon of chickpea flour and mix.
10. Using a serving spoon, take a generous amount of the beet mixture and form into golf ball sized balls.
11. Make about 12-14 balls.
12. To make the sauce: Peel the carrot and cut into small pieces.
13. Cook the carrot pieces in a small amount of water until they are soft.
14. Add the rest of the sauce ingredients and puree to a smooth mixture.
15. Season to taste with more nutritional yeas, lemon juice, salt or pepper.
16. Traditionally knödel are boiled in lightly salted water, but often, vegan ones fall apart, so I have learned that they do well in a steamer. I have a traditional Asian bamboo steamer that fits onto my frying pan filled with water.
17. Steam the dumplings for 5 – 8 minutes.
18. Serve the dumplings with the cheese sauce, and perhaps garnished with a few mint or basil leaves.
19. These dumplings were nice as a lunch. They are often used as a side dish, or as a main meal, with mushroom sauce and red cabbage on the side.

Related Posts:

• Purple Potato Pancakes with Vegan Cheese Sauce
• Apple, Sauerkraut, & Vegan Cheese Quesadillas
• Vegan Spinach Gnudi dressed with Tomato Sauce
• Vegan Tortellini with Spicy Pumpkin Sauce, Ricotta…
• Gnocchi with Creamy Vegan Tomato Sauce, Turnip…

from Vegalicious http://bit.ly/2HK67HZ
via Why You Should Consider Buying Organic Food

Vegan Pumpkin Crepes

This recipe of vegan pumpkin crepes filled with carrots, herbed non-dairy yogurt and chervil makes a lovely lunch for 2 or a light brunch.

Serving Size: 2
Yield: 4 crepes

Ingredients:

for the crepes:

• 1 cup chick pea flour
• 1 cup AP flour
• 1 teaspoon cornstarch
• ½ cup pumpkin puree
• 3 cups water
• 1 tablespoon cooking oil
• ½ teaspoon salt
• 1 tablespoon sugar

for the filling:

• 2 cups carrots, peeled and grated

for the sauce:

• 2 cups non-dairy yogurt
• 1 teaspoon ground anise or fennel
• ½-¾ cups chervil, cleaned and chopped

for the garnish:

• a few chervil fronds

Directions:

1. To make the crepes place the 2 flours in a bowl.
2. Add the salt, cornstarch and sugar and lightly mix with a fork.
3. Mix the 1/2 cup of pumpkin puree with the 3 c ups of water.
4. Peel and grate the carrots.
5. Clean the chervil, reserve a few as garnish and chop the rest.
6. Mix the non-dairy yogurt with the anise and pinch of salt and a splash of water.
7. Add the chopped chervil and mix again.
8. Heat a large frying pan or crepe pan.
9. Add a small amount of oil and spread over the pan.
10. Add 1 soup ladle of crepe batter and lightly fry until there are bubbles on top of the crepe and it looks to be “dry”
11. Flip the crepe over and lightly cook the other side.
12. Place the cooked crepe on a serving plate.
13. Add a small amount of oil to the crepe pan and another ladle of batter.
14. While the 2nd crepe is cooking, fill the first crepe with a handful of grate4d carrots, some of the yogurt/chervil mixture and fold the crepe in half.
15. Garnish with a few chervil fronds and continue cooking the 2nd crepe.
16. This recipe made 4 nice sized crepes.

Related Posts:

• Review: Vegan Pumpkin Chili
• Vegan Tortellini with Spicy Pumpkin Sauce, Ricotta…
• Barley, Chickpea Salad with Carrots and Pumpkin Seeds
• Vegan Pea Salad
• Vegan Apple Snow

from Vegalicious http://bit.ly/2QGpvVg
via Why You Should Consider Buying Organic Food

New Year, New Brews

Our 2019 drinks menu has landed! We're all about brain health and optimal functioning this month. Click to learn more!
Feel better this January. We’re going to honest here…January is our least favourite month. There we’ve said it and we’ll say it again, it ranks 12 in our list of top months.
Christmas is over, it’s dark outside ALL the time, that Christmas Eve pay cheque; which seemed great then, is now being stretched to the max and to top it all off there is this pressure to make life altering commitments. Quite frankly, we’d rather stay in bed.
But the start of a new year; 2019, is a good time to refocus and think about you. Rather than making promises to the gym and a brand ‘new you’ why not give ‘current you’ a bit of a wellbeing hug. We know we’re not alone in hating January, which is why we’re concentrating on boosting our mood and overall feel good factor; physically and mentally.
We’ve designed 3 drinks to deal with January head on; not only are the ingredients potent stress reducers & immunity boosters but they taste great. A wellbeing hug in a cup.
 
High Vibes Shot 5-HTP, CBD, Mucuna Pruriens, Rose Water, Cherry Active & Coconut M*lk
A powerhouse in a shot glass with 5 active ingredients to make January better. 5-HTP increases serotonin levels giving you a mood boost. Mucuna pruriens and CBD help to alleviate stress and reduce anxiety while rose water and cherry active will give your immune system a much-needed helping hand.
 
Blue Pearl Shot Pearl Powder, E3 Live, Hazelnut M*lk
Just 3 simple ingredients, but this delicious tasting shot has the power to turn your day around. Pearl powder (your new best friend) has been used in Chinese medicine for years as a calming, mind stabiliser and for radiant skin. E3 live, a complete food, provides over 65 vitamins, minerals, amino acids and essential fatty acids for an all-round wellness uplift.
 
Bloom & Glow Latte Ashwagandha, Pearl, Rose Water, Beetroot, Coconut Nectar, Oat M*lk
Ashwagandha, an adaptogen, will relieve feelings of stress and anxiety along with giving you an immune boost. Pearl powder will add to the calming effect making this the most chilled out latte around. A great swap for your morning latte or as an afternoon pick-me-up.
 
Available in all store throughout January and February. Share your pictures of them with us on Instagram @planetorganic
 

from Planet Organic Blog http://bit.ly/2TGsQ8Z
via How to Save Money When Buying Organic Foods

Winter Squash, Chickpea Tajine

A tajine is like a Moroccan stew. Often using chickpeas and spices from the area. We have had an abundant year of winter squash and are always happy to find a new recipe that will use them. This was very tasty and we look forward to having it again.

Serving Size: 4

Ingredients:

• 1½ pounds winter squash or pumpkin, de-seeded and chopped in bite sized pieces
• 3 tablespoons cooking oil
• 2 onions, chopped
• 4 cloves garlic, minced
• 8 ounces dates, de-seeded and chopped
• 1 (14 opunce) can chickpeas, drained
• 2 teaspoons ginger powder
• 2 teaspoons corinder powder
• 1 teaspoon cumin
• 1 small red pepper, chopped
• 1 (14 ounce) can crushed tomatoes
• salt and pepper to taste
• splash (optional) chilli sauce

Directions:

1. Drain the chickpeas in a colander.
2. Chop the onion and mince the garlic
3. De-seed and chop the dates
4. Chop the coriander
5. Heat the oil in a large pot.
6. Add the onions and sauté until they begin to soften.
7. Add the crushed tomatoes.
8. Add the garlic, ginger, coriander and cumin.
9. Stir while heating.
10. Add the chopped red pepper
11. Add the drained chickpeas.
12. And add the chopped coriander.
13. Add the steamed squash pieces
14. Add the dates.
15. Season to taste with salt and pepper
16. Serve garnished with coriander or cilantro.
17. Optionally serve with couscous or flatbread.

Related Posts:

• Carrot Chickpea Tajine
• Winter Squash Chili Sin Carne
• Orange Risotto with Tofu, Winter Squash and Apricot
• Gnocchi with Winter Squash, Spinach and Vegan Feta
• Beluga Lentils with Winter Squash, Parsnips and Tofu Feta

from Vegalicious http://bit.ly/2Cs5nlX
via Why You Should Consider Buying Organic Food

Eggless Cashew Nog

No one’s ever said no to eggnog. This dairy-free, egg-free version made with Rude Health's Cashew Drink is lighter with a subtle sweetness and strikes the perfect balance between nice and naughty (hello, brandy).

Makes: Approx. 2.4L
Prep time: 25 mins + 3 hours chilling time
Cook time: N/A

Ingredients:

• 800ml Rude Health Cashew Drink

• 12 tbsp of aquafaba

• 130g coconut nectar

• 130g maple syrup

• 325ml brandy/cognac

• 300ml cashew cream (160g of cashews, soaked + 160 ml water)

• 1 tsp nutmeg

• 1 tsp cinnamon

• 2 tsp vanilla extract

• Extra nutmeg for grating


Method:
 

1. 1. Mix together the coconut nectar, brandy and maple syrup and let this sit for about an hour.
2. 
   2. Next, make the cashew cream by whizzing together the drained cashews with water and a pinch of salt in a high-speed blender. Adjust the water if needed, adding more to thin out the cream.
3. 
   3. Whisk the Cashew Drink, cashew cream, vanilla, nutmeg and cinnamon into the mixture from step one. And put this in the refrigerator to chill for 1-2 hours.
4. 
   4. When this has chilled, whisk your aquafaba with a pinch of sea salt to form stiff peaks and fold these into the boozy Cashew Drink mixture. Check the flavour and adjust with more brandy or spices, if you wish.

            
5. Return to the fridge and chill before serving. Serve chilled with an extra
 

Allergy info: nuts
Recipe by Nena Foster
You’re a rude elf when… your eggnog brings all the boys to the yard.

from Planet Organic Blog https://ift.tt/2Lpi8ki
via How to Save Money When Buying Organic Foods

Eggless Nog

No one’s ever said no to eggnog. This dairy-free, egg-free version made with Rude Health's Cashew Drink is lighter with a subtle sweetness and strikes the perfect balance between nice and naughty (hello, brandy).

Makes: Approx. 2.4L
Prep time: 25 mins + 3 hours chilling time
Cook time: N/A

Ingredients:

• 800ml Rude Health Cashew Drink
• 12 tbsp of aquafaba
• 130g set honey or coconut nectar
• 130g maple syrup
• 325ml brandy/cognac
• 300ml cashew cream (160g of cashews, soaked + 160 ml water)
• 1 tsp nutmeg
• 1 tsp cinnamon
• 2 tsp vanilla extract
• Extra nutmeg for grating

Method:
 

1. Separate the eggs into different bowls.
2.  
3. Whisk together the honey, maple syrup and aquafaba until smooth and frothy.
4.  
5. Next, pour the brandy into the aquafaba mixture and let this sit for about an hour.
6.  
7. Next, make the cashew cream by whizzing together the drained cashews with water and a pinch of salt in a high-speed blender.
8.  
9. Adjust the water if needed, adding more to thin it out.
10.  
11. Whisk the Cashew Drink, cream, vanilla, nutmeg and cinnamon with the brandy/cognac, and put this in the refrigerator to chill for 1-2 hours.
12.  
13. When the milk has chilled, whisk your aquafaba with a pinch of sea salt to form stiff peaks and fold these into the boozy milk.
14.  
15. Check the flavour and adjust with more brandy or spices, if you wish.
16.  
17. Return to the fridge and chill before serving. Serve chilled with an extra grating of nutmeg.

 

from Planet Organic Blog https://ift.tt/2EzL0Wg
via How to Save Money When Buying Organic Foods