Black Bean Soup in a Crockpot

1. 16 oz. Dry black beans cleaned, soaked and cooked

Two 14 ounce cans vegan broth

1/2 cup Sofrito

1/2 cup canned Spanish-style tomato sauce
1/2 chunky salsa 

3 tablespoons chopped pimiento stuffed olives
Goya seasoning

1 tbsp sea salt

black pepper

1/4 cup chopped pepper

Chopped red or white onion
3 glove garlic

Chopped cilantro

jalapeno pepper
1 tsp chilli pepper
1 tsp cumin

1 tbsp Olive oil

1st rinse, then soak bean over night. Ringe and drain beans, cook beans according to instructions on package..

In a instant pot add cooked black beans. Sauteed onions and and garlic in oil. Add sofriti and all ingredients.on high for 15 minutes

Serve hot, ladled into bowls

Add toppings your favorite toppings

My Version of Chickpea Salad

Ingredients 

recipe makes 4 Servings

2 cups cooked garbanzo beans (chickpeas), cooled, or (2) 16oz cans, rinsed and drained  and chopped 

2 tbsp follow your heart soy free vegenaise

nori seaweed crumbled or seaweed snacks

1 tbsp dulse flakes

1 cup spring water

1/2 teaspoons spicy brown mustard

1 tablespoon sweet pickle relish

1 or 2 green onions, chopped

1/2 celery chopped

salt and pepper to taste

Instructions

1) Place dulse flakes in a small stainless steel tea infuser. In a small pot add 1 cup of spring water and add the infuser with the dulse flakes. Boil for 3 minutes and let cool.

2) Remove the infuser and add the water mixture in a glass bowl, add 2 cups of beans. It's ok if you get a few pieces of dulse flakes in the bowl. Cover the bowl and marinate for an hour or in the refrigerator overnight. (I did and it gave my chickpeas more flavor)

3) Remove the cover from the garbanzo and drain some of the liquid leaving 1/4 cup left with the beans

Using a dough cutter mash beans but not like mashed potatoes. It should be a little lumpy or crumbly like tuna. (sorry for saying that word) :(

Combine garbanzo beans,vegenaise, mustard, relish, chopped green onions, chopped celery, salt and pepper. Mix well. If this mixture is to wet, drain it before adding it to bread or salad,

Add some nori seaweed crumble or seaweed snacks and enjoy!

Or you can just open two 16oz can of garbanzo beans. Drain the water and rinse the beans. Add the beans into a food processor and place in the bowl. Peel the skin of an onion, cut in quarters and add to a food processor along with celery. Add the onions and celery to the chickpeas, add your choice of seasonings. I like seaweed flakes. Add about 1/4 or 1/2 cup of vegan mayonnaise and mix. 

 

Gluten Free Apple Crisps

Gluten Free Vegan Apple Crisp

Ingredients

Crumb Topping

1 cup Gluten Free oats

1/4 cup organic light brown sugar cane

1/2 stick earth balance butter, melted

Apple Filling

2 extra large delicious apples cored and peeled

1/4 cup raisins (optional)

1/4 teaspoon ground cinnamon

1 TBSP organic syrup

Directions

Topping: Preheat oven to 375 degrees. Add 1/2 cup of Gluten Free Flour and 1/2 cup gluten free oats to a bowl add, brown sugar, and earth balance butter. Stir until combined.

Filling: mix together sliced apples, syrup and cinnamon in a bowl and transfer to a 9-inch-square baking pan. Sprinkle with crumb topping. Cover with foil and bake 30 minutes. Remove foil and continue baking until apples are tender and topping is golden brown, about 30 minutes more. Serve warm

Homemade Chunky Cinnamon Apple Sauce

2 Extra large Delicious Apples

1 tsp Saigon Cinnamon 

4 TBSP No sugar - Apples Juice or Spring water

1 TBSP Earth Balance

1 TBSP Organic Maple Syrup

,

Cut Apples in big chunks. In a frying pan add earth balance, and apple chunks and fry until golden brown al dented. Add cinnamon and apple juice or water. If apples are to dry add more apple juice or water. Bring apples to a quick boil. Lower flame and add maple syrup. Cook on low heat until juices are thick. This recipe I put together is yummy warm or cold. It also makes a great gift idea for family and friends. I recycle my tomato sauce and jelly jars and decorate them with my handmade labels and bows

Baked Seasoned Tofu

1 block extra-firm tofu, pressed and drained (choose organic/non-GMO)

2 Tbs. coconut amino 

2 Tbs. vegetable broth

sea salt

Kelp flakes

Old Bay Seasoning

2 Tbs. olive oil

2 Tbs. earth balance

Lemon slices

Cut the block of tofu in half and then cut each half in two width-wise. You should have 4 thin rectangles. I used a 1.75 inch-cookie cutter to press 2 circles out of each rectangle of tofu. Save the leftover tofu pieces for a stir-fry or tofu scramble

Combine the coconut amino and the broth in a shallow bowl. Marinate the scallops for at least 30 minutes. Remove them from the marinade and pat the scallops dry with a paper towel. If they are wet, they will not sear in the pan. Sprinkle the scallops with a bit of salt, kelp flakes and Old Bay Seasoning on both sides.

Heat a large skillet over medium-high heat. Add the vegetable oil and the butter to the pan. When the butter melts, carefully place each scallop in the pan. You should be able to see the bottom of the scallop browning.

After about 4 to 5 minutes, carefully flip the scallops over and cook on the other side. While the 2nd side is cooking. You should see the sides of the scallops turning brown like pretty rings. Remove from the pan with a slotted spoon and place on a paper towel to drain before serving. Sprinkle lemon juice and serve with vegan tartar sauce. I use soy free veganaise 

Black Bean Yummy Burger

Serves 6

Ingredients:

1 cup water

1/2 cup quinoa, rinsed

1 14-oz can black beans, drained and rinsed

1 1/2 cup boiling water

2 tsp. chili powder

1 tsp. cumin

1/2 cup fresh cilantro, chopped

2 green onions, chopped

1/2 cup red bell pepper, chopped

1/2 cup finely crumbled Sesmark Brown Rice Thins 

3/4 tsp. salt

2 tsp. Olive oil

Directions

1. Bring 1 cup water to a boil in a small saucepan. Add quinoa, cover and simmer 15 minutes.

2. Combine 1/2 cup cooked quinoa with the black beans, chili powder, cumin, cilantro, green onions, red bell pepper, Sesmark Brown Rice thin Cracker crumbs and salt. Mix well. Lightly flour hands and divide mixture into six equal balls.

3. Flatten each ball into a 1/4-inch-thick cake. Heat oil in a nonstick skillet. Cook each bean cakes until brown and cooked to your liking on each side. 

Baked Russet & Sweet Potato Wedges

Baked Russet Potato Wedges with theveganlicious BBQ Sauce

Prep time
45 min

Serving: 4-6
Ingredients
4 russet potatoes
¼ cup extra virgin olive oil
¼ tsp sea salt or kosher salt
¼ tsp garlic powder
¼ tsp paprika
¼ tsp black pepper
2 tbsp chopped fresh parsley leaves
¼ cup Vegan parmesan cheese
Instructions
(preheat oven to 450˚F)
Wash & cut potatoes into wedges by cutting lengthwise in half then slice each half into 3 slices.
Place potatoes in a bowl of water with about 2 cups of ice cubes. Let them stand for 30 min then pat dry with paper towels.
Place ¼ tsp salt, ¼ tsp garlic powder, ¼ tsp paprika and ¼ tsp black pepper in to a large ziplock bag. Add potatoes and shake them together. Next add ¼ cup of olive oil to the bag and toss until potatoes are coated.
Line baking sheet with parchment paper. Place potatoes on the lined sheet and bake at 450˚F for 30-35 min until the potatoes are cooked through, browned and crispy.
While potatoes are baking, chop 2 tbsp fresh parsley and grate ¼ cup vegan parmesan cheese and place both into a large mixing bowl.
Toss potato wedges in the mixing bowl with parsley and cheese.
Serve with Organic ketchup.

Homemade Vegan Barbecue Sauce

Ingredients

2 tbsp mustard seasoning

2 tbsp garlic powder

1 tbsp smoked paprika

2 tbsp sea salt

2 tbsp pepper

6 oz can organic tomato paste I use 365 

2/3 cup apple cider vinegar 

2 tbsp molasses

¼ cup maple syrup I use trader joes grade B

2 tsp organic brown sugar

1 tsp liquid smoke

Instructions

Mix all ingredients into a small saucepan over medium heat. Stir until the mixture has come to a boil. lower flame and keep stirring for about 3 minutes

Use right away or allow to cool and store in a glass jar in the fridge. Make 2 to 3 cups

Homemade Vegan Worcestershire Sauce

Ingredients

2 cups apple-cider vinegar

1/2 cup soy sauce
1/4 cup light-brown sugar
1 teaspoon ground ginger
1 teaspoon ground yellow mustard seed or dry mustard
1 teaspoon onion powder
1 clove garlic, crushed
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper

Instructions
Place all ingredients in a medium saucepan. Bring to a boil over medium-high heat; reduce heat to a simmer and cook until liquid is reduced by half, about 20 minutes. Strain through a fine-mesh sieve and let cool completely before using. Worcestershire sauce may be stored in an airtight container, refrigerated, for up to 3 months.
Yield: Makes about 1 cup

I found this recipe on Martha Stuart website. It's good but  would only use 1/4 tsp. of dry mustard unless you love a mustard tasting  Worcestershire sauce 

Stuffed Peppers my way

Vegetarian Stuff Peppers, My Way

Ingredients

1)  1 1/2 cups of cooked seasoned brown rice

2)  1 cup Cooked Chickpea Masala 

3)  2/3 cups Cooked Stew Lentils w/o the liquid

4)  2/3 cups of homemade Italian Stewed Tomatoes w/o the liquid

5)  1 1/2 or more of Medium Spicy Salsa

6)  2 Medium size Green Peppers

Directions

1. In a large bowl add first 4 ingredients and mix, set aside

2. Pour the Salsa in a bread loaf pan 

3. Add the prepared peppers

4. Stuffed the peppers with the rice mixture

5. Spray just a little Coconut oil on the stuffed peppers

Bake at 400 degrees for 45 - 60 minutes until peppers are cooked aldente. 

Let cool and enjoy the goodness.. 

Click Here for the Chickpea Masala Recipe