Recipes, Uncategorized

Mexican Quinoa Salad

Vegan Mexican Quinoa | Vegan Living by Danielle

Ingredients:

  • 1 cup dry quinoa
  • 2 cups vegetable stock (or water with 1 tsp cumin and 1/2 tsp pepper)
  • 1 can of corn
  • 1 can of diced tomatoes, with jalapeños if you like spicy!
  • 1 can of your favorite beans (chickpeas, kidney, or black beans)
  • 1 can of olives
  • 1 small zucchini
  • 1/4 red onion
  • 1/2 lime (approx. 1 Tbsp of juice)
  • 1/2 cup salsa
  • 1 tsp cumin
  • 1/2 tsp salt
  • 2 Tbsp fresh cilantro, chopped (1 Tbsp dried cilantro)

Directions:

  1. Put dry quinoa and stock, or water and spices, in large sauce pan over high heat.
  2. Reduce heat to medium-low when the pot is boiling and cover.
  3. Let quinoa cook for a total of approximately 15 minutes, or until all kernels are open and fluffy. Stirring is not necessary or recommended. Best results come when the lid is left on during the whole cooking process.
  4. Once quinoa is thoroughly cooked, move it to a bowl. Refrigerate to cool if desired to serve salad cold.
  5. While the quinoa is cooking and cooling, prepare remaining ingredients. Thinly slice zucchini and quarter the slices; dice red onion.
  6. Combine ingredients in a small bowl and mix well.
  7. Combine quinoa with remaining ingredients and mix well.
  8. Serve cool or warm and enjoy!
  9. Option to top each serving with sliced avocado and a whole, fresh cilantro leaf.
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Recipes, Uncategorized

Mediterranean Quinoa Salad

Mediterranean Quinoa Salad | Vegan Living by Danielle

Ingredients:

  • 1 cup dry quinoa
  • 2 cups vegetable stock (could substitute water, but stock is much more flavorful; low-sodium stock highly recommended)
  • 1/8 cup fresh parsley or 1/2 Tbsp dried parsley flakes
  • 1/2 cup chopped red onion (about 1/4 of a larger onion)
  • 1/2 can chickpeas
  • 1 med cucumber with the seeds removed, diced
  • 1 cup halved cherry tomatoes
  • 1 cup halved kalamata, green, or black olives (depending on your taste)
  • juice of 1/2 lemon (roughly 1 1/2 Tbsps)
  • juice of 1/4 lime (roughly 1/2 Tbsp)
  • 2 Tbsp red wine vinegar
  • 3/4 tsp black pepper
  • 3/4 tsp salt

Directions:

  1. Put dry quinoa and stock in large sauce pan over high heat.
  2. Reduce heat to medium-low when the pot is boiling and cover.
  3. Let quinoa cook for a total of approximately 15 minutes, or until all kernels are open and fluffy. Stirring is not necessary or recommended. Best results come when the lid is left on during the whole cooking process.
  4. Once quinoa is thoroughly cooked, move it to a bowl and refrigerate to cool.
  5. While the quinoa is cooking and cooling, prepare remaining ingredients, and mix in a bowl.
  6. When quinoa has cooled, combine quinoa with remaining ingredients and mix well.
  7. Serve cool and enjoy!

 

It is the season for barbecues, picnics, and grad parties. I highly recommend doubling this recipe to bring to these events! It is definitely a real crowd pleaser. Also, quinoa and chickpeas have a good amount of protein for you, so it’s definitely a good thing to bring with you to picnics to be sure there is a vegan option for you that has a substantial amount of protein.

I like to take a bit of it with me as my lunch, or serve a few scoops on the side of dinner!

Recipes, Uncategorized

Tortilla Pizzas

Tortilla Pizzas | Vegan Living by Danielle

Ingredients:

  • 2 medium sized tortillas
  • 1 cup veggie ground crumbles (found in the same section as veggie burgers)
  • 1/2 cup pasta sauce
  • 1 handful of spinach
  • 2-3 baby bella mushrooms
  • 4-5 black olives
  • 2 Tbsp olive oil
  • 1 clove garlic or 1/2 tsp powdered garlic
  • 1/2 tsp oregano

Directions:

  1. Preheat the oven to 450F with the cookie sheet in the oven to warm it for quicker, more even cooking.
  2. Slightly warm the veggie crumbles in a small pan on low heat with olive oil, garlic, and oregano, stirring occasionally. Don’t over cook it now, because it will cook more in the oven and you don’t want it to be dry!
  3. Slice the mushrooms and olives, chop the spinach, and set them aside.
  4. Take the cookie sheet out of the oven and place tortillas on the sheet side by side so as little of the tortillas are overlapping as possible, if at all.
  5. Spread the tomato sauce evenly over the tortillas, leaving a little room around the edges for crust. We don’t want too much sauce or the tortilla will not cook evenly. 
  6. Add toppings evenly over the pizzas.
  7. Place cookie sheet back in the oven for 8-10 minutes. Watch for the edges to be a golden brown, you might not even need 8 minutes! 
  8. Remove cookie sheet from oven and use a spatula to take the pizza off the sheet and put it on a plate or cutting board to cut into 4 or 6 pieces per pizza!

Makes 2 tortilla pizzas.

If you’re like me and like to dip your pizza in ranch or some type of dressing, I recommend the vegan dressing: just ranch. You can find it at most Target stores!

Enjoy!

Recipes, Uncategorized

Power Packed Quinoa

Power Packed Quinoa | Vegan Living by Danielle

Ingredients:

  • 1 sm zucchini
  • 1 lg sweet potato
  • 1 bunch kale (sub spinach if desired)
  • 1/2 sm yellow onion
  • 1 can of garbanzo beans
  • 1 cup of pine nuts
  • 1/2 cup dry quinoa
  • 1 1/2 cups water
  • 3 Tbsp olive oil
  • 1-2 cloves garlic (sub 1 tsp powdered garlic)
  • 1 1/2 tsp cumin
  • 1 tsp chili powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 Tbsp of plain hummus per serving as topping (optional)

Directions:

  1. Cut all leafy greens of kale from stems into pieces roughly the size of a playing card. (The best way to cut kale is to slice directly along the stem, on both sides of the stem, removing the leafy green from the stem entirely. Then cut the greens into desired size. The stems are edible, so feel free to add them to the meal if desired. I like to put the greens into a colander after cutting to rinse.) Set greens aside for later.
  2. Cube the sweet potato and put in a pot with the dry quinoa.
  3. Add 1/4 tsp cumin and 1/4 tsp chili powder to the pot.
  4. Add water and put the pot on high heat.
  5. Cover pot and set a timer for 20 minutes, but reduce heat to medium-low once it reaches a boil. (No stirring is necessary while quinoa is cooking.)
  6. Chop onion and place in pan over medium heat with olive oil. **If using garlic cloves, mince garlic and add to the pan now as well. Add powdered garlic later with the other spices.**
  7. Slice zucchini, then cut slices into quarters. Add zucchini, kale, garbanzos, pine nuts, and remainder of the spices (add powdered garlic here).
  8. Cook until all veggies are tender, stirring occasionally.
  9. Serve veggies on a small bed of the quinoa and top with a tablespoon of hummus and a sprinkle of cumin or chili powder if desired.
  10. Enjoy!

Makes approximately 4 servings.

Recipes, Uncategorized

The Best Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies | Vegan Living by Danielle

CAUTION: These cookies are highly addictive!! Even my dad, who refuses to eat anything vegan and identifies highly with Ron Swanson [see Parks and Rec], cannot get enough of them even though he knows they are vegan!

Ingredients:

  • 1/2 cup canned pumpkin
  • 1 cup flour
  • 1/2 cup sugar
  • 1/4 cup vegetable oil
  • 1 cup vegan chocolate chips (my favorite are Enjoy Life chips, also any milk-free chocolate works, most dark chocolates are vegan)
  • 1 Tbsp applesauce
  • 1/2 Tbsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp Pumpkin Pie Spice, or 1/8 tsp each of ginger, cloves, all-spice

Directions:

  1. Preheat oven to 350F.
  2. Stir thoroughly pumpkin, sugar, oil, applesauce, and vanilla.
  3. In a separate bowl, stir thoroughly flour, baking soda, baking powder, cinnamon, and other spices.
  4. Slowly pour flour mixture into pumpkin mixture and blend well.
  5. Once all the flour mixture is blended, stir in the chocolate chips.
  6. Scoop dough in 1-inch balls onto a lightly greased cookie sheet spaced 1 inch apart, they don’t expand too much.
  7. Bake for 10-12 minutes based on desired texture.

Makes approximately one dozen cookies.

Enjoy!!

Recipes, Uncategorized

Easy Buffalo Cauliflower Bites

Easy Buffalo Cauliflower Bites | Vegan Living by Danielle

Ingredients:

  • 1 medium head of cauliflower
  • 3/4 cup flour
  • 3/4 unsweetened, unflavored soy, hemp, rice, or flax milk
  • 1/2 tsp garlic
  • 1/2 tsp black pepper
  • at least 1/4 cup of buffalo sauce (Sweet Baby Ray’s Buffalo)
  • celery sticks (optional)
  • vegan ranch dressing (Just Ranch) (optional)

Directions:

  1. Preheat oven to 350F.
  2. Lightly grease a cookie sheet.
  3. Whisk vegan milk, flour, garlic, and pepper in a mixing bowl. Avoid clumping at the bottom of the bowl by adding the vegan milk first. If you need more batter to coat the cauliflower, add equal parts vegan milk and flour to keep batter consistent. 
  4. Dip the cauliflower in the batter, coating completely.
  5. Shake the cauliflower lightly to remove excess batter before placing on cookie sheet.
  6. Bake 15 minutes until batter is a light gold color.
  7. Remove cookie sheet from oven and use spatula to move cauliflower to a mixing bowl.
  8. Pour buffalo sauce over the cauliflower in the mixing bowl and shake or lightly stir until evenly covered.
  9. Move cauliflower to a serving platter.
  10. Optional: drizzle remaining buffalo sauce from bowl over cauliflower bites. 
  11. Suggested serving with celery sticks and vegan ranch dipping sauce.

Enjoy!

Recipes, Uncategorized

Buffalo Chickpea Salad

 

Buffalo Chickpea Salad | Vegan Living by Danielle

Ingredients:

  • 1 can of chickpeas
  • 1/2 cup of flour (approx)
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 2 Tbsp of cooking oil (vegetable, olive, coconut…whatever you like!)
  • salad greens and other toppings
  • 1/2 of an avocado (optional – good to counter the spice, especially if you don’t find dairy-free ranch)
  • Just Ranch (optional – most grocery stores and Target have dairy-free alternatives for ranch, but out of all I’ve tried, this one is definitely my favorite)
  • your favorite buffalo sauce! (just read the label of ingredients and make sure it doesn’t contain dairy as some buffalo sauce will; *vegan hack: use the app, “Is it Vegan?,” from my last blog posting! Sweet Baby Ray’s and Frank’s Red Hot Buffalo Sauces are vegan 😛)

Directions:

  1. Heat a medium-large sized frying pan over medium heat with the 2 Tbsp of cooking oil.
  2. Open can of chickpeas and drain the liquid.
  3. Dump the chickpeas in a Tupperware container with a lid.
  4. Add pepper and garlic and shake the container to evenly distribute.
  5. Cover chickpeas with the flour (this may not take the whole 1/2 cup).
  6. Put the lid on the Tupperware and shake until all the chickpeas have a light layer of flour.
  7. Dump the chickpeas in the warmed frying pan and cook until they are golden, stirring occasionally. You may want to turn the heat up to medium-high heat, but watch closely to avoid burning!
  8. Once the chickpeas are golden, lower the heat and stir in just enough buffalo sauce to cover the chickpeas. (Too much makes them a little soggy and mushy which I don’t like, but if you do, go for it!)
  9. While the buffalo sauce is warming, prep your salad veggies in a large bowl or plate.
  10. Top your salad with the buffalo chickpeas and avocado and/or vegan ranch dressing.

Bon Appetit!