Hummus

Thanks to AllRecipes.com for the recipe!

Ingredients:

• 1 clove garlic
• 1 19-oz. can garbanzo beans (chick peas), half the liquid reserved
• 4 Tbsp. lemon juice
• 1 clove garlic, chopped
• 1 tsp. salt
• Black pepper to taste
• 2 Tbsp. olive oil

Directions: 
In a blender, chop the garlic. Pour garbanzo beans into blender, reserving about a tablespoon for garnish. Place lemon juice, tahini, chopped garlic and salt in blender. Blend until creamy and well mixed. Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with reserved garbanzo beans.

Vegan Burger

Thanks to Happy Cow for the recipe!

Ingredients:

• 1 1/2 cups short grain brown rice (measure uncooked)
• 1/2 cup onion, diced finely 
• 2/3 cup carrot, minced
• 1/2 teaspoon dried basil
• 1/4 cup tamari or soy sauce 
• 2-3 cloves garlic, minced
• 1/2 teaspoon dried thyme 
• 1/2 teaspoon black pepper, ground coarsely

Directions:
In a large saucepan bring 3 1/2 cups water to a boil. Add rice and stir for 2 minutes. Reduce heat, cover and simmer for 30 minutes. Cook rice until is a bit dry. If it is too sticky and damp, dry it by spreading it on a tray for awhile.

After the rice cools, add the other ingredients, mix well, and knead the mixture a bit until it feels sticky. Form into patties about 4 inches round and about 1/2 inch thick (not too thin).

Place on a nonstick baking sheet, and put into oven preheated at 450 degree F. Bake for about 25 minutes, flip and cook for another 10 to 15 minutes.

You can also cook the pattie in a frying pan coated with cooking oil.

Note: If the mixture is too wet or too thin, the patties will not hold.

Serve on your favorite bread or buns with lettuce and tomatoes, and sprouts, etc... Enjoy.

  

Carrot Nut Veggie Burger

Thanks to Happy Cow for the recipe!

Ingredients:

• 6 carrots, chopped
• 1 pound sunflower seeds 
• 1 cup cashew nut 
• 2 cups brown rice
• 6 cups water 
• 1 sweet onion, chopped 
• 1 tablespoon oil 
• salt & pepper

Directions:
Preheat oven to 425F degrees (220C degrees). In a large saucepan bring 5 cups water to a boil. Add rice and stir for 2 minutes. Reduce heat, cover and simmer for 30 minutes. Roast cashews and sunflower seeds in preheated oven for 10 minutes. In a food processor, grind nuts to a fine meal. Transfer to a large bowl. Place onion and carrots in food processor and pulse until fine. Transfer to bowl with the nuts. Combine cooked rice and oil in food processor and pulse until smooth then spoon into the large bowl. Season with salt and peper as desired. Mix the ingredients and form into patties. Bake in preheated oven for 8 minutes on each side. Or cook in a frying pan coated with cooking oil. Serve on your favorite bread or buns with lettuce and tomatoes, and sprouts, etc... Enjoy. 

 

Vegan Alfredo Pasta

Thanks to Vegan Yum Yum for the recipe!

Ingredients:

• 1 Cup Soymilk
• 1/3 Cup Raw, Unsalted Cashews
• 1/4 Cup Nutritional Yeast
• 3 Tbs Low-Sodium Tamari or Soy Sauce
• 2 Tbs Earth Balance Margarine
• 1 Tbs Tahini
• 1 Tbs Fresh Lemon Juice
• 2 tsp Dijon Mustard
• 1/2 tsp Paprika (smoked is awesome)
• 1 Pinch Nutmeg
• 2-4 Cloves of Garlic, optional
• Black pepper, to taste

Directions:
Add all the ingredients to a blender and blend until smooth. This may work best in a high-speed blender (like a Vita-Mix), but you can definitely make it in a regular blender. Just blend extra-long, or perhaps strain if if you want it perfectly smooth. Tiny bits of cashews won’t hurt anyone though!
If you’re making this sauce for pasta, drain the pasta and return it to the hot empty pan. Pour the sauce over, place on medium heat, and stir until heated through. Serve with lots of fresh cracked black pepper. I love it with steamed broccoli added in!

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Fat-Free Whole Wheat Blueberry Oatmeal Muffins

Thanks to Happy Herbivore for the recipe!

Ingredients:

• 1½ cups whole wheat pastry flour  
•  ½ cup rolled oats  
•  2 tsp baking powder  
• 1 tsp baking soda  
• ½ cup brown sugar  
• 1 tsp cinnamon  
• ½ tsp ground ginger  
• ¼ tsp salt  
• 1 cup unsweetened applesauce  
• ¼ cup pure maple syrup  
•  ¾ cup wild blueberries, frozen 

Directions:
Preheat oven 350 F. Grease or spray a muffin tin or paper liners if using. In a large bowl, whisk flour, oats, baking soda, baking powder, salt, and spices together until well combined. Add applesauce, sugars and maple then stir until almost combined. Add blueberries, stirring until just combined. Spoon into muffin cups 3/4 full. Sprinkle additional oats and brown sugar on top if desired. Bake 18 to 25 minutes, or until a tooth pick inserted in the center comes out clean. 

 

Hippie Loaf

Thanks to Happy Herbivore for the recipe!

Ingredients:

• 15 ounces black beans, drained and rinsed
• 1 whole onion, diced
• 2 whole garlic cloves, minced
• 1 whole carrot, minced
• 2 whole celery stalks, minced
• 1 cup mushrooms, coarsely chopped
• 1 cup quinoa, cooked
• 1 tbsp italian seasoning
• 3 tbsp brown rice flour
• 2 tbsp ketchup
• 2 tbsp tamari 

Directions:
Preheat oven to 350F. Grease a standard bread pan and set aside. Mash black beans in a large bowl and combine all ingredients until evely combined. Transfer to pan and pat down firmly and tightly using a spatula. Bake 45 minutes to one hour, until firm and browned on the outside. Allow the loaf to cool and firm up before serving, about 15 to 20 minutes. 

 

Black Bean Brownies

Thanks to Happy Herbivore for the recipe!

Ingredients:

• 15 ounces black beans, drained and rinsed
• 2 whole bananas
• ⅓ cup agave nectar
• ¼ cup unsweetened cocoa
• 1 tbsp cinnamon
• 1 tsp vanilla extract
• ¼ cup raw sugar (optional)
• ¼ cup instant oats 

 
Directions:
 Preheat oven to 350 F. Grease an 8x8" pan and set aside. Combine all ingredients, except oats, in a food processor or blender and blend until smooth, scrapping sides as needed. Stir in the oats and pour batter into the pan. Bake approximately 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before slicing. Chef's Note: if you find these brownies are too soft or too fudge-y, add another 1/4 cup oats or flour.