Category Archives: Recipes

These 25 Vegan Cheeses Will Make You Quit Dairy Forever

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You want pizza with “cheese,”  but the pizza chain you hit doesn’t offer vegan options. You eat a sandwich and want to add an additional savory flavor to the stack, but don’t have vegan cheese. You are at a party and see incredibly delicious looking cheese slices enticing you to take a bite.You cringe at not being able to have the savory, creamy taste of cheese again. Until…

You cringe at not being able to have the savory, creamy taste of cheese again. Until … vegan cheese comes to the rescue! Learn how to make fantastic, savory cheese logs to raw vegan cheese that will blow your mind. These vegan cheese recipes will not only satisfy your craving for cheese, but might also fool guests at your next get-together. These vegan cheeses are pure and easy to prep and put together.

No need to buy store-bought vegan cheeses with these recipes.

1. Roasted Garlic and Fresh Herb Cream CheezRoasted Garlic and Fresh Herb Cream Cheez (a.k.a. Vegan Boursin) [Gluten-Free]

Creamy, garlicky, and irresistible smeared on crackers or toasted bagels, this Roasted Garlic and Fresh Herb Cream Cheez might just remind you of herbed Boursin.

2. Tofu Gouda Tofu Gouda

You would never guess that this dairy-free gouda is made from tofu and potatoes. Like the real thing, this Tofu Gouda has the same buttery, nutty taste and can even be served in your favorite dishes. We highly recommend melting it over pizza, adding to paninis and hot sandwiches, or lasagna.

3. Cashew BrieCashew Brie

This Cashew Brie is perfect for parties! Nutty, fruity, and sweet, this soft, spreadable cheese is delightful served with crackers, fresh baguette, and chocolate. Serve it with blackberries, pear, and fresh thyme or have fun coming up with your own delicious toppings.

4. Raw Cashew Almond Cheese Raw Cashew Almond Cheese b

This soft, spreadable Raw Cashew Almond Cheese is a must-have for your next gathering. Preparing this dairy-free cheese is a no-brainer – you pretty much just blend the ingredients together, coat it with your favorite spices, and let it set! Serve alongside crackers, sliced apples, and grapes.

5. Chipotle Aquafaba Cheese Chipotle Aquafaba Cheese

Did you ever think you could make vegan cheese without nuts or seeds? Well, this Chipotle Aquafaba Cheese is a real game changer. Made from aquafaba, the fancy name for the liquid from a can of chickpeas, agar agar, and non-dairy yogurt, the flavor is dark, deep, spicy, and cheesy. It even melts, if you give it enough time and moist heat, so it’s the perfect topping for veggie burgers!

6. Baked Cashew Mozzarella breaded mozz

Remember mozzarella sticks – well now you can eat them as a vegan. This is a recipe for some Baked Cashew Mozzarella because sometimes, we all need some breaded cheese in our lives. These cashew mozzarella sticks are crispy on the outside and gooey on the inside just like you dreamed they would be.

7. Raw Spiced Cashew Cheese Raw Spiced Cashew Cheese 3

Besides the cashew soaking process, this Raw Spiced Cashew Cheese is a breeze to make! Simply blend the ingredients, shape it, and wait a few hours until your cheese is dense and ready to be spread. Add some extra flavor (and color) by coating your cheese in your favorite spices, red pepper, rosemary, and turmeric all add a gorgeous color and taste.

8. Aquafaba Mozzarella Aquafaba Mozzarella 1

Who knew that mixing cashews with aquafaba (chickpea brine) could make a delicious vegan Mozzarella cheese?! What it really comes down to is the flavoring. A bit of lemon juice, some nutritional yeast, and sea salt go a long way. And once it’s done, you’ll be layering this cheese on pizza, making Caprese salads, and serving it with wine, all the time, trust us.

9. Potato and Carrot Cheese Potato and Carrot Cheese

The sky is the limit when it comes to the ingredients you can make dairy-free cheese with. Cashews, almonds, seeds, and even potatoes — yes, potatoes. This creamy Potato and Carrot Cheese is made from a base of potatoes and carrots with nutritional yeast, oregano, garlic powder, and onion powder for flavor. It’s completely nut-free and easy to make, so if you’re allergic to nuts, this is the cheese of your dreams! Use it as a spread for sandwiches and wraps or serve it with crackers.

10. Garlic and Herb Cream Cheese Garlic and Herb Cream Cheese 1

This cashew-based Garlic and Herb Cream Cheese can be whipped up in a cinch! Simply blend the soaked nuts with basil, thyme, sea salt, garlic, and a few other ingredients to create a flavorful herbed cream cheese. You can crumble this cheese and use it as a salad topper, spread some on bread, crackers, or veggie patties, or layer it onto pizza – the list of options is endless!

Recommendation: Download the Food Monster AppHerb and Garlic Almond Cheese

If you enjoy articles like this and want more, we highly recommend downloading the Food Monster App. For those that don’t have it, it’s a brilliant food app available for both Androidand iPhone. It’s a great resource for anyone looking to cut out or reduce allergens like meat, dairy, soy, gluten, eggs, grains, and more find awesome recipes, cooking tips, articles, product recommendations and how-tos. The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions.

The Food Monster app has over 8000+ recipes and 500 are free. To access the rest, you have to pay a subscription fee but it’s totally worth it because not only do you get instant access to 8000+ recipes, you get 10 NEW recipes every day! You can also make meal plans, add bookmarks, read feature stories, and browse recipes across hundreds of categories like diet, cuisine, meal type, occasion, ingredient, popular, seasonal, and so much more!

11. Pink Peppercorn Nut Cheesepink peppercorn cheese

Homemade cheese has never been this easy! This creamy Pink Peppercorn Nut Cheese is can be made from any kind of nuts, like cashews, almonds, or even hazelnuts. Pink peppercorns are the star ingredient, though you could also add herbs of any kind to give it more flavor. This versatile cheese is amazing on crackers, sandwiches, or even on bagels.

12. Paprika Cheese

smoked paprika cheese

Nut-free, soy-free, and dairy-free cheese that slices and grates — amazing! This Paprika Cheese is so easy to make and is great for a cheese platter, on crackers in a toasted sandwich or anywhere where you would normally use sliced or grated cheese. Best of all, it has no nuts or soy-based ingredients so it is a great option for anybody with food allergies ingredients commonly found in dairy-free cheese.

13. Cashew Blue Cheese

Blue Cheese

Yes, this is real! This vegan version of Blue Cheese is made with cashews. It’s soft, spreadable, and tangy perfect for serving on crackers with grapes on the side. The “moldy cheese” look is achieved by mixing some of the cashew cheese with dry herbs and spirulina, for a true blue color. This appetizer is guaranteed to blow your guests away.

14. Smoked Coconut Gouda 

Tofu Gouda

This Smoked Coconut Gouda will satisfy your need for a nut-free vegan cheese that melts, stretches, slices, and grates. You can use it to top pizzas, eat it with crackers, or pair it with one of the sandwiches on this list for some extra-smoky goodness. This stuff might make you swoon over how satisfyingly melty it is.

15. Cashew Dill Mozzarella 

Cashew Dill Mozzarella 1

While you can certainly make a tasty lasagna or panini without the use of cheese, once you’ve tried this Cashew Dill Mozzarella, you will be adding it to everything! This dairy-free cheese is made from protein-rich cashews, given a subtly sweet undertone from dill, and is incredibly stretchy thanks to tapioca. Melt this cheese on pizza, in a grilled cheese, or simply enjoy it with some crackers!

16. Herbed Soft Cashew Cheese 

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Making vegan cheese has never been so easy. This Herbed Soft Cashew Cheese is delicious, dairy-free, and has no added oil. Serve on bagels, bagel chips, crackers, or celery.

17. Macadamia Nut Queso Fresco

Macadamia Nut Queso Fresco

This recipe for Macadamia Nut Queso Fresco is a must-try.This cheese is perfect for a fruit and jam cheese plate, topped with a chipotle pineapple salsa and served with some chips, it’s perfect. The texture is light and easily spreadable and it has a touch of sweetness but is savory in all the right ways.

18. Baked Herb-Crusted Cashew-Almond Cheese

Decadent Baked Herb-Crusted Cashew-Almond Cheese

This recipe for Baked Herb-Crusted Cashew-Almond Cheese is unbelievable. Lemon juice combined with nutritional yeast give it a tangy, “authentic” flavor that’s just begging to be served with sweet, fruity flavors. You can even alternate what flavors you serve this cashew-almond cheese with, so experiment to your heart’s delight! The base of this cheese would also pair beautifully with dried cranberries, figs, and sun-dried tomatoes.

19. Sliceable Zucchini Cheese 

A Duo of Veggie Cheeses: Sliceable Zucchini Cheese and Spreadable Tomato Nacho Cheese [Vegan, Gluten-Free]

This is a two-in-one recipe! First up we have a delicious Sliceable Zucchini Cheese. Yep, you heard right! It’s a beautiful pale green, and it tastes absolutely delicious on crackers. Then, we have a creamy, dreamy orange nacho cheese that you can dip chips and veggies in, or use as a sauce for mac and cheese! The possibilities are endless!

20. Loaded Queso Dip

Loaded Queso Dip 1

Who doesn’t need an awesome cheese dip at one point or another in their lives? In this particular Loaded Queso Dip, potato, onions, vegetable broth, and spices join together to create the perfect creamy base which you can then top with anything you want! Stick to these traditional queso toppings or go for a fusion dip, up to you!

21. Raw Almond Parmesan 

raw almond parm

This Raw Almond Parmesan is so easy to make — all you need is a high-powered blender. Add in some nutritional yeast, garlic powder, a little sea salt and you have yourself a nice healthy topping. And it’s so easy to make too. It will add tons of flavor to your salads, soups, pastas, and so much more. Sprinkle away!

22. Raw Nut-Free Sesame Cheese

Nut-Free Sesame Cheese [Vegan, Raw, Gluten-Free]

This simple, Raw Nut-Free Sesame Cheese makes the impossible possible with a blend sesame seeds, nutritional yeast, apple cider vinegar, and agar agar. Un-hulled sesame seeds have a very nutty, almost smoky flavor that makes this cheese unique. If you like sesame seeds then you’ll really like this cheese, and if you can’t eat nuts you’ll like it even more! This is an abosolute mus-try on crackers.

23. Tangy Cashew Tofu Ricotta 

Tangy Tofu Ricotta

It’s tough to break up with cheese. Thankfully, you don’t have to, even if you’re cutting back on cheese. This Tangy Tofu and Cashew Ricotta is perfect for all your ricotta needs — and it’s so easy to make! Try it in manicotti, baked ziti, and lasagna. It’s so tasty, you might even just want to eat it on toast!

24. Pepper Jack Cashew Cheese

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This is an incredibly simple recipe, but when making this Pepper Jack Cashew Cheese, work quickly and without interruptions if possible. The cheese sets fast and needs your complete attention!

25. Moxarella Cheese 

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This is homemade Moxarella Cheese is almost instant and without any artificial anything. It browns and stretches. This cheese stays in a “melted” type form until baked, and then it forms a nice crust, like dairy cheese does. It’s not intended to be eaten plain (like real dairy fresh mozzarella can).

By Onegreenplanet

Lead image source: Raw Spiced Cashew Cheese

13 Meals With Tons Of Protein And No Meat

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These meals will get plenty of protein into your diet without any help from bacon.(Yes, it’s possible!)

1. Quinoa with Acorn Squash & Pomegranate

Quinoa with Acorn Squash & Pomegranate

This colourful and fresh dish is packed full of protein-rich quinoa (pronounced Keen-Wah, for the food noobs). View the full recipe here.

2. Curry Tofu Tacos With Pintos & Kale Slaw

Curry Tofu Tacos With Pintos & Kale Slaw

Love it or hate it, tofu is an excellent source of protein. Just make sure that you marinade it well and you can completely transform its taste. View the full recipe here.

3. Walnut and Vegetable Lasagne

Walnut and Vegetable Lasagne

This is one of my recipes (I LOVE walnuts). Walnuts have 15g of protein per 100g which isn’t too far off that of most meats. View the full recipe here.

4. Black Bean Salad

Black Bean Salad

Give yourself hefty portions to up the protein in this filling salad. Recipe available here.

5. Black Bean & Wheatberry Chili

Black Bean & Wheatberry Chili

Black beans (and most beans) are full to the brim with protein. Not only that but they’re rich in fibre and low in fat – bonus! View the full recipe here.

6. Cream of Red Lentil Soup

Cream of Red Lentil Soup

Lentils are another perfect source of protein for non-meat eaters. There’s loads of different types of lentils and they’re very versatile ingredients. This one’s great to warm you up through those cold winter nights. View the full recipe here.

7. Thai Massaman Curry with Sweet Potatoes and Tofu

Thai Massaman Curry with Sweet Potatoes and Tofu

Without doubt, this is my favourite dish of all time. During my travels across Thailand, I virtually lived off of these. With nuts and tofu making up the base of this dish, you’re going to get a ton of protein from it. Plus, it’s delicious. View the full recipe here.

8. Lemon Potato & Edamame Salad

Lemon Potato & Edamame Salad

If you’re not sure what edamame are, they’re essentially soybeans full of deliciousness. They’re higher in protein than tofu, lentils and quinoa (per serving) and also contain a ton of healthy fats, which is always helpful. View the full recipe here.

9. Warm Millet with Broccoli & Walnut

Warm Millet with Broccoli & Walnut

Millet is fairly similar to cous cous or quinoa, so if you like either of those, it’s likely that you’ll like millet as well. It’s packed with protein (1 serving = 6g of protein) and is cheap and easy to cook with. What more could you want? View the full recipe here.

10. Seitan Stuffed with Walnuts, Dried Cranberries and Mushrooms

Seitan Stuffed with Walnuts, Dried Cranberries and Mushrooms

Possibly the best source of protein outside of meat, seitan is a versatile ingredient made from wheat gluten. It’s simple to make and can be formed into tons of different recipes. View the full recipe here.

11. Mixed Bean Vegetarian Chilli

Mixed Bean Vegetarian Chilli

I love a good chilli. Whether it’s as a winter warmer or on a warm spring evening, this recipe works great. The beans within the dish are a great source of protein and they taste great. View the full recipe here

12. Breakfast Tofu Scramble

Breakfast Tofu Scramble

High protein veggie breakfasts are few and far between – this tofu scramble also has a load of kale in it (a really protein rich vegetable). View the full recipe here.

13. Corn and Quinoa Chowder

Corn and Quinoa Chowder

Corn is another one of those vegetables that you don’t realise how much protein is within it. It’s nearly 20% protein (9g per 100g) and combined with the quinoa in this dish, which is around 14g per 100g, it makes it the perfect veggie dish. View the full recipe here.

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13 Vegan Ice Cream Recipes That Are Better Than The Real Thing

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Ice cream is, at its very core, a dairy-rich dessert. It has not been a friend to the lactose intolerant or vegans, which doesn’t seem fair when you consider how very amazing this frozen treat is to eat. Luckily, it turns out that cream is not actually necessary to make our beloved ice cream at all. You can churn a delicious batch without a single drop of dairy.

We’re not talking about ice cream made with banana substitutes here, either. While those simple recipes do have their time and place, they don’t quite hit the spot when a real craving for ice cream hits. Nope, we found recipes out there that won’t make you miss the dairy for a second. These vegan ice creams are sometimes even be better than the real thing. Seriously.

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17 Comfort Food Recipes With No Meat Or Dairy

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Whether you’re vegan, vegetarian or just want to try something new, you don’t have to live a life without mac and cheese.

10 vegan Easter treats anyone can make

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Easter is all about chocolate, chocolate, chocolate, right? With the odd hot cross bun and slice of simnel cake thrown in for good measure. But none of these Easter goodies are suitable for vegans surely? Well, think again. It’s really easy to get your hands on a free-from-chocolate egg this year, and many of the major supermarkets have got on the bandwagon and are offering dairy-free products. You can get a vegan Easter egg with chocolate orange discs from Asda and Tesco even has a white chocolate egg with buttons on offer. Or for something more luxurious check out the little delights made by Booja Booja.  Failing that you can make your own delicious vegan Easter treats. Here are some of my favourite recipes – you’ll find sweet treats at the top and Easter lunch recipes at the end:

25 Vegan Easter Recipe Ideas For This Year

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Children aren’t the only ones who wait for the Easter Bunny to bring them a basketful of treats — grown-ups look forward to it, too! After all, who doesn’t like all the special candies and desserts that come with Easter? Chocolates, candies, and vegan marshmallows are a few of the all-time favorite goodies for Easter morning. But, let’s not forget about the dessert that follows Easter dinner!

Raw Rainbow Chakra Vegan Cheesecake [Gluten-Free]

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Christa Clark for OneGreenPlanet

Ever wish you could taste the rainbow? With this raw rainbow chakra cheesecake, you can! When you slice in, you will find a rainbow of colors and natural, fruity, and delicious flavors begging to be devoured. This is a fun weekend project for when you have a bit more time, once it comes together it is absolutely worth the wait.

FOR THE CRUST:

  • 1 cup raw almonds (or preferred nut/seed)
  • 3/4 cup soft, pitted Medjool dates
  • A pinch of salt (optional)
  • 1/2 teaspoon vanilla extract (optional)

FOR THE KEY LIME CHEESECAKE BASE:

  • 1 1/2 cups cashews, soaked until soft, then drained and rinsed
  • 3/4 cup light coconut milk from a can
  • 1/2 cup lime juice
  • 1/3 cup melted coconut oil (coconut butter for oil-free)
  • 1/3 cup agave nectar or your favorite liquid sweetener

FOR THE COLORS:

  • 1/2 cup cheesecake plus 3/4 cup strawberries, for red
  • 1/2 cup cheesecake, 1/2 cup papaya, and 1/2 teaspoon turmeric, for orange
  • 1/2 cup cheesecake, 1/2 a mango or banana, 1/2 cup pineapple, and zest of 1 lemon, for yellow
  • 1/2 cup cheesecake, 2 bananas, and 2 teaspoons spirulina, for green
  • 1/2 cup cheesecake and 1 1/4 cups blueberries, for purple (reserve 1/2 cup of this color)
  • 1/2 cup blue cheesecake plus 3/4 cup blackberries, for indigo
  • 1/2 cup cheesecake, 1 banana, and 2 blackberries (more as needed), for violet

PREPARATION

TO MAKE THE CRUST:

  1. Combine ingredients in your food processor until sticky. Get your 8-inch springform pan ready. Spray the sides and line the base with a circle of parchment paper. You could also use an 8×8-inch loaf pan or 12 silicone cupcake liners. Press the dough for the base into preferred mould, then set in the freezer.

TO MAKE THE FILLING:

  1. Blend cheesecake base until excessively whipped and smooth, then set aside.
  2. Make one color at a time, start with red and finish with violet. For the red, add the ingredients to the food processor and process until smooth. Pour on top of the crust, spread it out evenly and swirl or shake to settle. Freeze until firm or tacky, about 30-60 minutes.
  3. Wash the food processor and once the red layer is tacky, make the orange and pour on top. Repeat until done.

Freeze until firm 6-8 hours, easily done overnight. Remove, decorate, thaw as desired, and serve.


About the author: Count your colors, not your calories! Vibrant recipes that tantalize your tastebuds. Christa Clark is a vegan blogger with a deep passion for recipe creation, yoga, structural integration, alchemy, writing, researching, art and sharing her plant-based lifestyle with others. Christa encourages others to discover the wonderful benefits of a plant-based lifestyle where you can “count your colors and not your calories!” She is the creator of the vegan blog  Artistic Vegan and author of “Artistic Vegan: Meatless Mainstays for Modern Man” with a new book on the horizon.

21 Meals With Tons Of Protein And No Meat

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With at least 18 grams per serving, these meals prove vegetarians can have their protein and eat it too.

1.Chickpea and Edamame Salad

Chickpea and Edamame Salad

Serve this as three large bowls, instead of 4-6 small ones, and you’ll get 18+ grams of protein in each. Recipe here.

2. Cashew Noodles with Broccoli and Tofu

Cashew Noodles with Broccoli and Tofu

Craving pasta? No problem, just add tofu, cashews and broccoli and you don’t have to feel bad about indulging. Recipe available here.

3.Tofu and Spinach Scramble

Tofu and Spinach Scramble

Start the day right: with 21g of protein. Recipe here.

4. Peanutty Quinoa Bowls with Baked Tofu

Peanutty Quinoa Bowls with Baked Tofu

Combine quinoa with peanut butter, tofu, and broccoli for this powerhouse of lunches. Check out the recipe here.

5. Black Bean Salad

Black Bean Salad

Give yourself hefty portions (or add some jack cheese) to up the protein in this filling salad. Recipe available here.

6. Vegetarian Shepherd’s Pie With Seitan

Vegetarian Shepherd's Pie With Seitan

William Abranowicz / Via epicurious.com

I know seitan feels like tofu’s weirder cousin, but with about 20 grams of protein per serving, it’s totally worth trying. Recipe available here.

7. Vegan Chili

Vegan Chili

Oliver Parini

Every good vegetarian needs a bean chili recipe in their arsenal. Just remember: Do all your eye rubbing before chopping the jalapeños. Recipe available here.

8. Bean-Kale Burgers With Sweet Potato Wedges

Bean-Kale Burgers With Sweet Potato Wedges

Pinto beans, kale, and jack cheese mean you get all the protein you gave up in beef, without all the heart disease, fat, and ethical implications. Recipe available here.

9. Brown Butter, Peas, and Mint Omelette

Brown Butter, Peas, and Mint Omelette

Yossy Arefi

With 8 grams of protein in every cup, frozen peas can do more for your sore muscles than just ice them. Recipe available here.

10. Parmesan Broth with Kale and White Beans

Parmesan Broth with Kale and White Beans

Yes, you can make broth out of cheese. Add some kale and white beans and BOOM: protein soup. Recipe available here.

11. Grilled Breaded Tofu Steaks with Spinach Salad and Tomato Flaxseed Bread

Grilled Breaded Tofu Steaks with Spinach Salad and Tomato Flaxseed Bread

So much work, yes, but also, so much — more than 25g/serving! — protein. Recipe here.

12. Crock Pot Lentil Vegetable Barley Soup

Crock Pot Lentil Vegetable Barley Soup

Lentils (50g/cup), split peas (48g/cup), and barley (23g/cup), all in one easy-to-make, throw-it-all-in-the-crock-pot meal. Can I get an amen? Or maybe just the recipe.

13. Corn Meal and Oat Waffle Mix

Corn Meal and Oat Waffle Mix

Tina Rupp

Sick of eggs for breakfast? Oats and corn meal will take care of you. Recipe available here.

14. Barley Risotto with Beans and Greens

Barley Risotto with Beans and Greens

Barley risotto: perfect for the ambitious, healthy-ish vegetarian cook. Recipe available here.

15. Vegan Tacos

Vegan Tacos

Besides the beans, this recipe also uses soy chorizo (9g/serving) just in case you miss the real thing. Recipe available here.

16. Vegetarian Split Pea Soup Recipe

Vegetarian Split Pea Soup Recipe

Start your meal with this protein-heavy soup and feel free to indulge in pure carbs for the rest of it. Recipe available here.

17. Leek, Artichoke, and Lentil Mung Bean Linguine

Leek, Artichoke, and Lentil Mung Bean Linguine

This dish is not just high in protein (20g/serving), it’s also gluten-free and vegan, making it perfect for even the pickiest of eaters. Recipe available here.

18. Baked Tofu and Quinoa With Chickpeas and Spinach

Baked Tofu and Quinoa With Chickpeas and Spinach

This is what you serve your carnivorous friends who tell you you’re not getting enough protein. Between the tofu, the quinoa, and the chickpeas, each serving packs in more than 32 grams. Recipe available here.

19. Curry Tofu Tacos with Pintos & Kale Slaw

Curry Tofu Tacos with Pintos & Kale Slaw

Tofu, pinto beans, kale, corn tortillas and avocado all add up to more than 9g/protein per taco. Two make a good meal but three will make an even better one. Recipe here.

20. Italian-Style Spaghetti Squash with Tempeh

Italian-Style Spaghetti Squash with Tempeh

Tempeh’s not for everyone, but with 31 grams of protein per cup, the dense, nutty meat alternative is worth trying at least once. Get the recipe here.

21. Trisha Yearwood’s Black Bean Lasagna

Trisha Yearwood's Black Bean Lasagna

OK, so you’ll need to use whole wheat pasta and have a large serving to get the full 18g of protein, but when a country music legend shares a recipe, you do what you gotta do to make it work. Get the recipe here.

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Flourless Sweet Potato Brownies That Are 100% Gluten And Dairy Free

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We’re always looking for ways to divulge in our favorite pleasures without the guilt. Case in point, brownies. Now, with this amazing recipe, you can! Here’s everything you need to know about flourless gluten / dairy free sweet potato brownies!

10 Vegetables That Can Substitute for Meat

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The good news is that you are trying to eat veg! The bad news is that you’re thinking how much you will miss all your old favorite foods. Well, guess what? The better news is that going veg doesn’t mean you have to sacrifice the dishes you love most. Pretty much anything you used to eat can be made with plant-based ingredients – even really meaty dishes like burgers, meatballs, and Buffalo wings. It just takes a little imagination, a bit of creativity, and the benefit of some tips and guidelines to help you create delicious vegan versions of those recipes. Soon you will be making delicious, satisfying meals that will satisfy your cravings, and before you know it, you will realize you don’t even miss the meat at all. Get your veg on with these 10 substitutes:

  • Tofu, Tempeh, Seitan, and TVP

    You may not think of tofu or tempeh as vegetables, but they are plant-based and made from soybeans. TVP, or texturized vegetable protein, is also made from soy. Seitan is made from wheat gluten. The meat in any recipe can be replaced with one of these plant-based options. Tofu makes the perfect swap-out for chicken whether you want Crispy Tofu NuggetsMoroccan Cutlets in a Lemon-Olive Sauce, or chunks for Chinese food like Kung Pao TofuTempeh is wonderful for fish dishes because it has a flaky texture.

  • Mushrooms

    When you want that meaty taste, that umami, mushrooms are the way to go. Their flavor is rich, earthy, and meaty, especially cremini or Portobello mushrooms. They are healthy and filling and can replace meat in any recipe. My favorite way to eat mushrooms is to saute them in vegan butter and add thyme, black pepper, and balsamic vinegar. Then I serve them over polenta unless I’m piling them up on a crispy roll to make a French Dip sandwich. Try mushrooms in this Mushroom Stroganoff or as a vegan “Lamb” Burger.

  • Jackfruit

    If you have not yet tried jackfruit, you need to go out and get some. Technically, jackfruit is a fruit but incredibly, it can stand in for meat in savory dishes. You can buy it raw or already cut up in a can. Jackfruit has a very slight sweet taste but not so much that you can’t use it to make a decadent, satisfying Philly Cheesesteak. Jackfruit is perfect for barbecue sandwiches, stir-fries, or any dish that uses beef, chicken, or pork.

  • Eggplant

    When anyone goes veg, eggplant is probably the first vegetable that comes to mind, but you can do so much more with it than just make parmigiana. Eggplant has a rich, meaty taste and it’s very versatile. If you think you’re not a fan of eggplant, try it in these Eggplant Burgers and you will change your mind.

  • Lentils

    Lentils have always been a stand-in for meat since the beginning of veganism. Lentils are hearty and can replace ground beef easily. Lentils come in a variety of colors such as green, red, brown, and black. They cook up quickly, are inexpensive, and a small amount goes a long way.

  • Beans and Legumes

    Beans and legumes are amazing. They are inexpensive, healthy, filling, and there are so many to choose from: black beans, kidney beans, pinto beans, aduki beans, chickpeas and black-eyed peas, to name just a few. Beans make for hearty soups, stews, and chilis.

  • Cauliflower

    Right now I bet you’re thinking, “How can cauliflower replace meat? It’s so white and bland.” Well, it can. When you season it and cook it up right, cauliflower can be the star of any dish. I like to use cauliflower to replace the chicken in Asian dishes like Cauliflower Manchurian and even Buffalo wings. You can slice the cauliflower into steaks and make an incredible Cauliflower Piccata.

  • Beets

    Beets are nature’s candy. They are sweet and delicious and perfect for salads, but they have another side to them. Beets are also earthy and work well in savory dishes especially when roasted as in this Sesame Roasted Beets and Greens Dish. Amaze your guests with a beautiful platter of Beet Carpaccio and then treat them to Roasted Beet Burgers with Cumin-Scented Ketchup.

  • Nuts

    Ok, technically, nuts are not vegetables but they can be used to make vegan cheese and to replace meat in your cooking. Nuts can be incredibly “meaty” and can make a hearty and rich “meat” loaf for dinner. Nuts are often added to vegan burgers for added “meatiness.” Try these Kidney Bean –Walnut Burgers with Mississippi Comeback Sauce.

    As you can see, when it comes to replacing meat in your meals, your options are practically limitless. Stop thinking of vegetables as side dishes and move them to the front of your plate. With all the hearty, “meaty” recipes you can create, there is no way you will miss the meat.

    Onegreenplanet