Tag: Vegan

Roasted Curry Cauliflower & Grain Bowl
May 29, 2020

Roasted Curry Cauliflower & Grain Bowl

Ingredients 3 c cauliflower, chopped  1 Tbsp olive oil 1 tsp curry powder ½ tsp turmeric powder ½ tsp garlic powder  1 Tbsp apple cider vinegar  1 tsp salt & black pepper  1 c. uncooked quinoa  1 c. chopped kale  ½ cucumber, diced  ¼ c …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Overnight Oats
May 29, 2020

Overnight Oats

Serves: 1 Prep time: 5 minutes Ingredients 1/2 c. old-fashioned oats* 1/2 c. non-dairy milk 1/2 tsp pure maple syrup or honey 1/4 tsp pure vanilla extract For serving, optional: fresh fruit, sliced or slivered almonds, other nuts or nut butter, etc. **Substitute for gluten-free …

All Recipes, Breakfast, Gluten Free, Vegan
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by egccstaff
Hearty Banana Bread
May 29, 2020

Hearty Banana Bread

This recipe for Hearty Banana Bread is vegan-friendly and a healthy way to get your sweet tooth satiated without sacrifice!

Ingredients

Hearty Banana Bread

  • 1 Tbsp ground flaxseed + 2.5 Tbsp water, combined
  • 3 medium ripe bananas 
  • 1/4 heaping cup almond butter or peanut butter 
  • 3 Tbsp vegetable oil or melted vegan butter
  • 1/4 cup brown sugar
  • 2-3 Tbsp honey
  • 1/2 tsp sea salt
  • 3/4 cup dairy-free milk
  • 1/2 Tbsp baking powder
  • 1 1/2 cup flour 
  • 1 cup oats
  • 1/2 cup chopped raw walnuts (optional) 

Directions

  1. Preheat oven to 350ºF 
  2. In a large mixing bowl, combine flaxseed, water, nut butter, vegetable oil, sea salt, honey, and brown sugar. Mix well with a whisk. Peel and add bananas, mash them with a fork and mix them into the other ingredients. 
  3. In a separate bowl, whisk together flour, oatmeal, and baking powder. Fold dry ingredients into wet ingredients with a rubber spatula. 
  4. Add dairy-free milk and thoroughly combine the ingredients. 
  5. Once mixed, fold in ¼ cup of the chopped walnuts if desired.
  6. Pour batter into a bread pan, top with remaining walnuts 
  7. Bake for 1 hour to 1 hour and 15 minutes. The loaf should be firm and golden brown at the top. Stick with a toothpick or knife, if it comes out clean, it is done. 
  8. Remove from the oven and let cool before cutting. Store in the refrigerator for up to 4-5 days. 
Green Chef

Green Chef guarantees to serve you certified organic meal kits. Each kit contains 3 dinners for 2-4 people. They’re also known for being able to deliver on speciality diet meal plans; whether it’s Paleo, Vegan, Keto or Gluten-Free, Green Chef is there for you.

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Thrive Market

Thrive Market believes in making healthy living accessible and affordable for everyone. Their online marketplace offers non-GMO, Organic, Gluten-free, Vegan food, and healthy products at 25-50% below retail price and all shipped right to your front door. For every paid membership Thrive Market receives, they provide a free membership to a low-income family, teacher, or veteran.

Blue Apron

Their mission is to make incredible home cooking accessible to everyone. With Blue Apron you get to choose the types of meals you want, then you’ll receive fresh ingredients with detailed instructions on how to prepare deliciously healthy meals.

Meal Prep with Blue Apron! One prep. Eight Servings. Options for days.

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All Recipes, Appetizer, Breakfast, Dessert, Vegan
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by egccstaff
Black Bean Tortilla Soup
May 29, 2020

Black Bean Tortilla Soup

Ingredients 2 Tbsp olive oil ½  yellow onion, diced 3 cloves garlic, minced 1/2 red pepper, diced 1 1/2 tsp cumin 1 tsp chili powder 1 1/2 cups spicy salsa 4 cups vegetable stock 1 Tbsp brown sugar or maple syrup (to taste) 2 15-ounce …

All Recipes, Appetizer, Entree, Gluten Free, Vegan
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by egccstaff
Roasted Butternut Squash Soup
May 29, 2020

Roasted Butternut Squash Soup

Roasted Butternut Squash soup is perfect for the Fall or Winter. This recipe is easy to follow and vegan-friendly. Substitute gluten free crackers or bread to share this dish with anyone! Equipment Food processor or immersion blender, serrated knife, baking sheet, peeler Ingredients Roasted Butternut …

All Recipes, Appetizer, Entree, Gluten Free, Vegan
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by egccstaff
Stir-Fried Vegetables with Black Pepper & Garlic Sauce over Rice
May 29, 2020

Stir-Fried Vegetables with Black Pepper & Garlic Sauce over Rice

Serves: 3-4 Prep time: 15 minutes Cook time: 30-35 minutes

Ingredients

1 c. uncooked rice & 2 c. water

1/2 large yellow onion, diced

1 red bell pepper, diced

1 carrot, diced

1 c. broccoli, chopped

1 zucchini, diced

1 c. bok choy or kale, chopped

1/2 c. white mushrooms, sliced

1 c. tofu or tempeh, cubed

1 Tbsp sesame oil

Sauce

3 Tbsp soy sauce

1 Tbsp cornstarch

2 tsp rice vinegar

1 tsp brown sugar or honey

1/2 c. water or vegetable broth

3 cloves garlic, minced

1 1/2 tsp black pepper

Optional toppings: chopped scallions, chopped roasted peanuts, minced cilantro, lime juice, sriracha 

Directions

  1. Begin cooking 1 cup of rice with two cups of water either in a rice cooker or in a stovetop pot. 
  2. Rinse and prepare vegetables and protein. 
  3. In a large enough measuring cup, mix together sauce ingredients. Stir thoroughly and set aside
  4. In a large skillet or wok, heat sesame (or vegetable) oil. Once hot enough, begin sauteing vegetables on high heat. After the vegetables have begun to become transparent and cooked through, about 5-7 minutes, create a space in the middle of the vegetables that exposes the pan and pour the sauce into the middle. 
  5. Wait until the sauce begins to darken in color, then stir into the vegetables. Reduce heat to medium-high.
  6. Continue stirring until the vegetables are cooked through. 
  7. Once done, serve over rice and enjoy. Add optional toppings if desired.

 

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Guacamole
May 29, 2020

Guacamole

Ingredients 3-4 avocados 1 lime, juiced 1/4 c. white onion, diced 1 roma tomato, diced 1 tsp. ground cumin 1 tsp. salt 1/2 tsp. black pepper 1/2 tsp. ground coriander 1/4 c. cilantro, minced Directions Halve the avocados, remove pits, and use a fork to …

All Recipes, Appetizer, Dip, Gluten Free, Vegan
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by egccstaff
Pasta with Vegan Meat Sauce
May 29, 2020

Pasta with Vegan Meat Sauce

This pasta dish is paired with a vegan meat sauce and is packed with nutritious vegetables. A hearty dish for anyone of any diet. If you have soy or gluten restrictions, you can substitute the plant-based meat for a Beyond Meat brand and substitute the …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Homemade Pico de Gallo
May 29, 2020

Homemade Pico de Gallo

Ingredients

6-7 roma tomatoes

1 large yellow onion 

½ bunch of cilantro 

2 garlic cloves

½ cumin

Salt to taste 

1 can of El Pato Salsa de Chile Fresco (found in Latinx grocery stores or international aisle at your regular grocery store) 

1 lime 

Tortilla chips (for serving)

Directions

  1. Finely dice the tomatoes and onion and place in a mixing bowl. To get the perfect ratio of spice to the pico, you want an even amount of tomato and onion so you’ll have to measure it by eye.
  2. Finely mince the garlic cloves and add to the bowl.
  3. Use as much or as little cilantro as you would like, you can de-stem the leaves or use the stem.
  4. Cut the lime in half and juice the entire lime into the bowl.
  5. Add the cumin and then salt to taste, approx ¼ teaspoon.
  6. Add the can of el pato to the bowl and mix thoroughly with a spoon or spatula.
  7. Transfer the pico to a container that can be sealed and let it chill in the fridge for at least an hour before serving. Goes great as a dip with tortilla chips or can be served over rice and beans, or added to a burrito or salad for an extra fresh kick.

All Recipes, Appetizer, Dip, Gluten Free, Vegan
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by egccstaff
Roasted Carrot Hummus
May 29, 2020

Roasted Carrot Hummus

Roasted Carrot Hummus is a delicious recipe that you’ll surely love. Carrots are nutritious, fibrous vegetables that blend well into a creamy and rich dip to bring to your next family dinner or game night. Prep time: 40-50 minutes Serves: 7-10 Ingredients Roasted Carrot Hummus …

All Recipes, Appetizer, Dip, Gluten Free, Vegan, Videos
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by egccstaff