Spinach Avocado Stuffed Portobellos

Spinach Avocado Stuffed Portobellos

this recipe tastes delicious with either the large portobellos or small baby bellos or both. However, if you’re serving someone (or yourself) who isn’t used to the rich flavors of avocado and portobellos mushrooms, I recommend serving these up as appetizers using the baby bellos. They are delicious, bite-sized, and not too overwhelming. I probably wouldn’t use these as entrees, unless you or your guest are just in love with avocado and portobellos. 

get the full recipe at veganyumminess.com by lindsay

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Baked Sweet Potato Falafel

photo: 101 Cookbooks

Baked Sweet Potato Falafel

These falafel are Leon's most popular veggie dish to date. They knew they wanted falafel on the menu, but chose not to have deep fryers. After some experimenting, this sweet potato and chickpea flour version was developed.

2 medium sweet potatoes (orange inside), around 700g or 1 1/2 pounds in total

1 1/2 teaspoons ground cumin

2 small cloves of garlic, chopped

1 1/2 teaspoons ground coriander

2 big handfuls of fresh cilantro/coriander, chopped

Juice of half a lemon

a scant cup (120g) gram /chickpea flour 

a splash of olive oil

a sprinkling of sesame seeds

salt and pepper

Preheat the oven to 425F degrees (220C) and roast the sweet potatoes whole until just tender - 45 minutes to 1 hour. Turn off the oven, leave the potatoes to cool, then peel.Put the sweet potatoes, cumin, garlic, ground and fresh coriander, lemon juice and gram/chickpea flour into a large bowl. Season well, and mash until smooth with no large chunks. Stick in the fridge to firm up for an hour, or the freezer for 20-30 minutes. 

When you take it out, your mix should be sticky rather than really wet. You can add a tablespoon or so more of chickpea flour if necessary (the water content of sweet potatoes varies enormously).

Reheat the oven to 400F/200C. Using a couple of soup spoons (put a well-heaped spoonful of mix in one spoon and use the concave side of the other to shape the sides) or a falafel scoop if you have one, make the mixture into falafelly looking things and put them on an oiled tray. Sprinkle sesame seeds on top and bake in the oven for around 15 minutes, until the bases are golden brown.

Makes about 18 falafel, enough for 4 - 6.

Reprinted with permission from Leon: Ingredients and Recipes by Allegra McEvedy. (Conran Octopus Ltd. 2008)

Sourced : 101 Cookbooks

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Triple Creamy Vegan Potato Soup

Learn how to prepare a wonderful all vegan Triple Creamy Potato Soup! Loving Hut is the worlds fastest growing vegan 'fast-food' restaurant chain that is all about love and compassion to all beings + the food is organic, freshly prepared and delicious!

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Lazy Day Peanut Noodle Salad Recipe

I used asparagus in this version, but you can use any of your favorite in-season vegetables. This time of year peas, asparagus, and carrots all make great additions to the noodles and peanut sauce. Heidi

Ingredients :

1 8 ounce package soba noodles
1 bunch asparagus spears, ends trimmed then cut into 1/2-inch segements

3/4 cup creamy peanut butter
1/4 cup (brown) rice vinegar
2 cloves garlic, crushed and chopped
drizzle of toasted sesame oil
big pinch of crushed red pepper flakes
1/4-1/2 cup hot water

1 small bunch of spring onions or scallions, thinly sliced
1/2 cup peanuts
12 ounces extra-firm (organic) tofu, cut into small cubes (feel free to heat the tofu in a skillet if you like, but cold is good too)

Method :

Big a large pot of water to a boil. Boil the soba noodles per package instructions.In the last minute or so of cooking toss in the asparagus. Drain noodles and asparagus, run under cold water for about a minute to stop cooking, and set aside.

Make the peanut dressing by combining the peanut butter, rice vinegar, garlic, sesame oil, red pepper flakes, and a big pinch of salt in a medium bowl. Thin with hot water - the amount you'll need depends on the original consistency of your peanut butter. I like it the consistency of a thin (non-Greek) yogurt. Taste and season with a bit more salt if needed.

Gently toss the noodles, asparagus, spring onions, peanuts, and tofu with a big splash of the dressing. I reserve a bit of each ingredient to sprinkle on top of the serving platter to make it look nice. Add more dressing a bit at a time, until the salad is dressed to your liking, reserving any extra for another use. Taste, sprinkle with more salt if needed, and enjoy!

Serves 6 - 8.

Sourced : 101 Cookbooks

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Garam Masala Tofu Scramble Recipe

This dish is gluten-free, dairy-free, and suitable for vegetarian, and vegans

Cut the onion/fennel thinner than you would for a slaw - extra thin, but not quite whisper thin. You can buy garam masala spice blends, or make your own from spices like cardamom, cloves, cumin, and cinnamon. On the tofu front, I actually like to use a firmer tofu which lends more structure in the end, softer water-packed work as well but lend a looser, and in some cases creamier texture.

a splash of olive oil
couple pinches of salt
1 1/2 teaspoons garam masala spice blend
1 medium onion, halved and cut into thin slices
1/2 medium bulb fennel, cut into very thin slices
1/4 cup dried cranberries, chopped
12 ounces extra firm orgnic tofu, crumbled
1/4 cup chopped cilantro
1/3 cup pistachios, chopped

Add the olive oil to a big pot over med-high heat. Stir in the garam masala, and then quickly add the onions and fennel.

Stir in onions and salt and cook until the onions soften, just a minute or two. Now it's up to you in regards to how long you'd like to let the onions cook - it you are in a rush, just cook them for a few minutes until they soften. If you have a bit more time, let them start to caramelized and darken. Stir in the cranberries, cook them for thirty seconds and add the tofu. Stir and stir to combine the tofu with the other ingredients. Remove from the heat and stir in the cilantro and pistachios. Taste and add more salt if needed.

Serves 4.

sourced/recipe by Heidi from 101 Cookbooks

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