Healthy Vegetarian and Vegan Recipes

Vegan Energy Smoothie

Dan Russo, vegan, entrepreneur and creator of The Shopping List Bag, said this smoothie provides him the energy he needs to juggle his 9-to-5 day job and his own business. Use organic ingredients when possible. "Some mornings/nights, I enjoy the flavor more than others, so chug it if you have to, but it'll definitely keep you going!" Russo says.


Recipe Yield: 2 servings

Recipe Ingredient Details:

3 tablespoons flaxseeds
2 tablespoons cacao nibs
3/4 cup raw cashews (very good for maintaining a positive mood)
4 tablespoons hemp seeds (a great protein source)
1 tablespoon chia seeds
1 carrot (cut off the ends and wash)
1 banana (2 if they're small)
4-6 ice cubes
1/2 cup frozen strawberries
1/2 cup frozen pineapple (add more for a sweeter smoothie)
1/2 scoop vegan protein powder
2 fistfuls spinach
4 kale leaves (with stem if your blender can handle it)
3 tablespoons fresh ginger
water (as needed)

Recipe Instructions: Place all ingredients in blender and blend to taste.

Source URL: http://newhope360.com/recipes/shopping-list-bag-smoothie


 
Healthy Pumpkin Pancakes

More here.

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Healthy Fellow Pumpkin Jacks

4 oz Organic Unsweetened Almond Milk
4 oz Organic Canned Pumpkin Puree
4 oz Finely Ground Almond Flour
2 Organic Omega 3 Eggs
2 Packets of Organic Stevia
1 Tbs Organic Apple Cider Vinegar
1 tsp Baking Soda
Dash of Cinnamon, Nutmeg and Salt

​
Approximate Nutritional Content Per Pancake: Calories: 115. * Protein: 5 grams. Fat: 9 grams. Fiber: 3 grams. Non-Fiber Carbohydrates: 3 grams. Servings: 4 (4″ Pancakes). * Make sure to factor in some additional calories for the cooking fat and toppings.

Whisk all ingredients together well in a large mixing bowl. Allow the combined ingredients to rest for at least 5 minutes and then briefly stir again.

Melt some grass fed butter in a non-stick pan and bring up to low-medium heat. Ladle about 1/4 of the contents into the pan. When you see bubbles on the surface of the pancakes, gently flip them over and continue cooking for a few more minutes.

Top with an extra knob of butter or Melt if desired and/or a drizzle of maple syrup or topping of your choice (we usually top with sugar-free maple syrup in our home). Any leftovers can be frozen or kept fresh in the refrigerator for up to 3 days. Enjoy!
 
Tofu and Chickpea curry with spring greens

This is good eaten with naan or roti

5mCvMEzCKFP8G9DaoGY_1r.jpg

Ingredients


  • 1 red onion
  • 3 cloves of garlic
  • 200 g tofu
  • 1 fresh red chilli
  • 200 g spring greens
  • 1 tablespoon vegetable oil
  • 1 tablespoon ground coriander
  • 2 tesapoons ground cumin
  • ½ teaspoon cayenne pepper
  • 1 teaspoon turmeric
  • 1 x 400 g tin of chopped tomatoes
  • 2 tablespoons olive oil
  • 1 x 400 g tin of chickpeas
  • 2 teaspoons paprika
  • 2 teaspoons garam masala
  • ½ a lemon
  • 2 teaspoons cumin seeds







Method


Peel and finely slice the onion. Peel the garlic, then finely chop 1 of the cloves and finely slice the rest. Cut the tofu into cubes. Finely slice the chilli, and shred the spring greens.

Heat the vegetable oil in a pan, add the onion and chopped garlic, and cook gently until the onion begins to brown.

Add the ground coriander and cumin, cayenne and turmeric. Cook for 1 minute. Stir in the tomatoes and half a tin of water. Simmer for 10 minutes.

Meanwhile, heat 1 tablespoon of olive oil in a frying pan and cook the tofu until golden brown. Drain on kitchen paper.

Drain, rinse and stir the chickpeas into the tomato sauce, heat through, then add the paprika, garam masala, lemon juice and seasoning to taste, plus more water if it looks too dry. Add the tofu.

Heat 1 tablespoon of olive oil in a pan. Add the cumin seeds and fry gently to release the aroma, then add sliced garlic and chilli.

When the garlic begins to brown, add the spring greens and stir-fry for 2 to 3 minutes, until just cooked. Serve with the tofu and chickpea curry.



Read more at http://www.jamieoliver.com/recipes/...curry-with-spring-greens/#73PfgrzsvEjURDOo.99
 
Cookie said:
Tofu and Chickpea curry with spring greens

This is good eaten with naan or roti

View attachment 27323

Ingredients


  • 1 red onion
  • 3 cloves of garlic
  • 200 g tofu
  • 1 fresh red chilli
  • 200 g spring greens
  • 1 tablespoon vegetable oil
  • 1 tablespoon ground coriander
  • 2 tesapoons ground cumin
  • ½ teaspoon cayenne pepper
  • 1 teaspoon turmeric
  • 1 x 400 g tin of chopped tomatoes
  • 2 tablespoons olive oil
  • 1 x 400 g tin of chickpeas
  • 2 teaspoons paprika
  • 2 teaspoons garam masala
  • ½ a lemon
  • 2 teaspoons cumin seeds







Method


Peel and finely slice the onion. Peel the garlic, then finely chop 1 of the cloves and finely slice the rest. Cut the tofu into cubes. Finely slice the chilli, and shred the spring greens.

Heat the vegetable oil in a pan, add the onion and chopped garlic, and cook gently until the onion begins to brown.

Add the ground coriander and cumin, cayenne and turmeric. Cook for 1 minute. Stir in the tomatoes and half a tin of water. Simmer for 10 minutes.

Meanwhile, heat 1 tablespoon of olive oil in a frying pan and cook the tofu until golden brown. Drain on kitchen paper.

Drain, rinse and stir the chickpeas into the tomato sauce, heat through, then add the paprika, garam masala, lemon juice and seasoning to taste, plus more water if it looks too dry. Add the tofu.

Heat 1 tablespoon of olive oil in a pan. Add the cumin seeds and fry gently to release the aroma, then add sliced garlic and chilli.

When the garlic begins to brown, add the spring greens and stir-fry for 2 to 3 minutes, until just cooked. Serve with the tofu and chickpea curry.



Read more at http://www.jamieoliver.com/recipes/...curry-with-spring-greens/#73PfgrzsvEjURDOo.99
Click to expand...
My mouth is watering while reading this recipe! Thank you Cookie!
 
Some tasty looking recipes here. But I'm still hoping one day for the vegan version of the Jetsons's food preparer;)! I've got so many recipes saved and lately, zero interest in trying any.
 
Debby said:
Some tasty looking recipes here. But I'm still hoping one day for the vegan version of the Jetsons's food preparer;)! I've got so many recipes saved and lately, zero interest in trying any.
Click to expand...

Yea, I'm waiting for that Jetson's food preparer too! I love to eat, and generally will say that I like to cook, but I just seem to have a lazy streak when it comes to attempting a seemingly complex recipe. :shrug:
 
Tasty Looking Vegan Ice Cream

Article with a couple of recipes here.


icecream.jpg


After noticing that milk upset his stomach, Jeff Rogers took a break from dairy products. He eliminated milk, cheese and yogurt. But it took longer for Rogers to give up his favorite milky indulgence—ice cream.


“My last pint of Ben and Jerry’s was in December of 1997,” he recalls.


Cutting dairy helped Rogers improve digestion, reduce gas, diminish headaches and catch fewer colds and flus. He felt better but couldn’t shake a craving for ice cream. The solution: Vegan versions of his favorite frozen food.


“This was back in the 90s and there weren’t too many options for purchase,” Rogers says. “They weren’t terrible but I recognized plenty of room for improvement.”
Click to expand...

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Choco-Vanilla Bomb

4 frozen bananas
1/3 cup unsweetened almond
milk or other plant-based milk
2 fresh dates, pitted
1 tsp vanilla extract
2-3 tbsp raw cacao powder or
unsweetened cocoa powder
2 tbsp peanut butter or other
nut butter, plus extra for serving
Pinch sea salt
Splash unsweetened almond milk, optional
Fresh berries, for serving

​
1. Combine the bananas, almond milk, dates and vanilla in a blender and blend until smooth, scraping down the sides of the blender as necessary, until a smooth texture forms. Transfer half of the mixture to a bowl and set aside.

2. Add the cacao or cocoa powder, peanut butter and salt to the remaining mixture and blend until smooth, adding a splash of almond milk, if needed, to create a smooth texture.

3. Pour the vanilla and chocolate mixtures alternately into bowls and serve with some extra peanut butter and fresh berries.
SERVES 2

REPRINTED FROM N’ICE CREAM BY ARRANGEMENT WITH AVERY BOOKS,
MEMBERS OF PENGUIN GROUP (USA) LLC,
A PENGUIN RANDOM HOUSE COMPANY. COPYRIGHT © 2016,

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Pineapple Mango Ice Cream

2 large organic mangoes, peeled and pitted
1 organic pineapple, skinned and cut into 1-inch chunks
1 cup fresh coconut milk
1⁄2 cup raw organic agave nectar1. Run the mangoes through a juicer to make 1 1/4 cups juice.
Run the pineapple through a juicer to make 1 1/4 cups juice.2. Combine the juices, coconut milk and agave nectar in a blender. Blend on high until
silky smooth, at least 1 minute.
3. Place the blender jar in the freezer for 40 minutes to 1 hour or in the refrigerator for at least
1 hour or up to overnight, until well-chilled. Or pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions. Serve immediately or transfer to airtight containers and store in the freezer until ready to serve.

MAKES ABOUT 1 QUART

REPRINTED FROM VEGAN ICE CREAM, COPYRIGHT © 2004, 2014
BY JEFF ROGERS.
PHOTOGRAPHS COPYRIGHT © 2014 BY CLARE BARBOZA.
PUBLISHED BY TEN SPEED PRESS,
AN IMPRINT OF PENGUIN RANDOM HOUSE, LLC (PENGUINRANDOMHOUSE.COM)​
 

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