Posts in category: Vegan

Cream of Broccoli Soup

The addition of one small potato makes this broccoli soup creamy and thick. Thanks, potato—you’ve done it again!

This cream of broccoli soup is delicious, and making it gives you the enormous satisfaction of transforming a large amount of broccoli into a luscious and creamy soup.

INGREDIENTS

• 2 pounds broccoli with stems
• 1⁄2 medium onion, roughly chopped
• 1 small potato, scrubbed and roughly chopped
• 1 teaspoon garlic powder
• 2 cups fresh or frozen green peas
• 1⁄8 teaspoon freshly ground black pepper
• 3 tablespoons fresh lemon juice (from 1 to 2 lemons)
• 1 tablespoon finely chopped fresh dill
• Sea salt

INSTRUCTIONS

1. Cut the broccoli into large pieces, keeping the florets separate from the stems. Peel any very tough stems.
2. Place the stems in a large soup pot and add the onion, potato, garlic powder, and 3 cups water. Bring to a boil over high heat.
3. Reduce the heat to medium and cook for 10 minutes.
4. Add the broccoli florets and peas to the pot and cook until the broccoli is very tender, about 15 minutes.
5. Carefully transfer the soup to a blender, working in batches if necessary, and blend until smooth. (Alternatively, use an immersion blender to purée the soup in the pot until smooth.)
6. Return the soup to the pot. Add water if necessary, so that the consistency of the soup is moderately thick. Stir in the pepper, lemon juice, dill, and salt to taste.
7. Bring to a boil.
8. Turn off heat and serve immediately.

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Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/vegan-st-patricks-day-recipes/

Manna Quinoa Breakfast Bowl

In this ultimate green-themed breakfast, kiwifruit is blended with wheatgrass and kale for tangy-sweet flavor, then the mixture is topped with quinoa, fresh fruit, and seeds.

Brighten up your morning routine with a vibrant smoothie breakfast bowl that takes just minutes to assemble. Kiwifruit is blended with wheatgrass and kale for bright green color and tangy-sweet flavor, then the mixture is topped with quinoa, fresh fruit, and seeds. And you don’t even need a cutting board to prep the kiwifruit! Simply halve it through the middle, then scoop out each side with a spoon. Feel free to improvise with the toppings suggested here. Quinoa can be replaced with any other whole grain, and different fruits can be switched in according to what’s in season. Just be sure to always use a banana, which gives the smoothie base its creamy texture.

INGREDIENTS

• 1 cup unsweetened plant milk, such as almond, soy, coconut, or rice
• 2 large kale or Swiss chard leaves, thick stems removed
• 1 banana, broken into pieces
• 1 kiwifruit, halved and scooped into chunks
• ½ cup chopped wheatgrass
• 1½ cups cooked quinoa
• ⅓ cup chopped apple
• ¼ cup pomegranate seeds or berries
• 2 tablespoons pumpkin or chia seeds or sunflower kernels

INSTRUCTIONS

1. Combine the plant milk, kale, banana, kiwifruit, and wheatgrass in a blender and purée for 20 seconds. Divide between cereal bowls.
2. Top with quinoa, apple, pomegranate seeds, and pumpkin seeds.

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Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/vegan-st-patricks-day-recipes/

Green Pea Hummus With Fresh Mint

Brighten up the color and flavor of simple chickpea hummus with sweet green peas and fresh mint in this 15-minute healthy vegan hummus recipe. Try Green Pea Hummus as a dip or spread onto sandwiches.

INGREDIENTS

• 1 15-oz. can chickpeas, rinsed and drained
• 2 tablespoons lime juice
• 1 small clove garlic, peeled
• Sea salt and freshly ground black pepper, to taste
• ½ cup frozen peas, thawed
• 2 tablespoons chopped fresh mint
• 2 tablespoons finely chopped fresh parsley (optional)
• 1 teaspoon lemon zest

INSTRUCTIONS

1. In a blender or food processor combine chickpeas, lime juice, garlic, and ⅓ cup water. Cover and blend or process until smooth. Season with salt and pepper. Add the remaining ingredients; cover and process just until nearly smooth.
2. Chill, covered, until ready to serve.

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Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/vegan-st-patricks-day-recipes/

Emerald Hummus Dip With Fresh Herbs

This spinach and herb hummus is as easy as it is green. Serve with dippers like toasted tortilla chips and veggie sticks. For extra wow this St. Patrick’s Day choose all green veggies for dippers, such as cucumber, green bell pepper, asparagus, and snow peas.

A handful of spinach gives this flavorful spread a lovely bright green hue. Serve it as a dip with carrots, celery, toasted pita triangles, or any finger food of your choosing, or spread it on a whole wheat tortilla and top with other fillings for a wrap.

INGREDIENTS

• 1 15-oz. can garbanzo beans (chickpeas), rinsed and drained
• 2 tablespoons lime juice
• 1 small clove garlic, peeled
• Sea salt and freshly ground black pepper, to taste
• 1 cup fresh spinach leaves
• ½ cup fresh cilantro leaves
• ¼ cup fresh parsley leaves
• ¼ cup sliced green onions
• 1 tablespoon chopped fresh chives

INSTRUCTIONS

1. In a blender or food processor combine chickpeas, lime juice, garlic, and ⅓ cup water. Cover and blend or process until smooth. Season with salt and pepper. Add the remaining ingredients; cover and process just until combined.
2. Chill, covered, until ready to serve.

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Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/vegan-st-patricks-day-recipes/

Green Goddess Dip

This base for this luscious green dip is zucchini, so there is a lightness to it that’s really appealing when you feel like an alternative to bean-based hummus. This emerald-green, herb-infused dip makes a nice, light complement to fresh veggies. Serve it with crudités such as sliced cucumbers, sugar snap peas, trimmed asparagus spears, cherry tomatoes, and strips of bell peppers and carrots. Or use it as a spread on wraps.

INGREDIENTS

• 3 medium zucchini, peeled and diced (about 2½ cups)
• ¼ cup almond flour
• ½ cup chopped fresh parsley
• ½ cup chopped fresh chives
• ½ cup chopped fresh basil
• ¼ cup chopped fresh dill
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• Sea salt and freshly ground black pepper, to taste

INSTRUCTIONS 

1. Combine zucchini, almond flour, fresh herbs, lemon juice, garlic, and ½ cup water in a blender; blend into a thick dip. Season to taste with salt and pepper.
2. Chill dip in the fridge for 1 hour. (It will thicken as it chills.)

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Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/vegan-st-patricks-day-recipes/

Roasted Asparagus With Tarragon And Balsamic

This platter of oven-roasted, perfectly seasoned asparagus spears is guaranteed to please any crowd. Miso paste adds complex umami flavor to this roasted asparagus side dish. Cut the bell pepper, asparagus, and scallions into similar-size pieces to ensure you can get a little of each with every bite.

INGREDIENTS

• 2 lb. fresh asparagus, trimmed and cut into 3-inch pieces
• 4 scallions (green onions) cut diagonally into 2-inch pieces (1 cup)
• 1 red bell pepper, thinly sliced and cut into 2-inch pieces
• 1 teaspoon miso paste
• ½ teaspoon chopped fresh tarragon leaves
• ½ teaspoon garlic powder
• 2 to 3 tablespoons balsamic vinegar
• Freshly ground black pepper, to taste

INSTRUCTIONS

1. Preheat oven to 400°F. Line two shallow baking pans with parchment paper or silicone baking mats.
2. In a large bowl combine asparagus, scallions, and sweet pepper. In a small bowl stir together 2 Tbsp. water, the miso paste, tarragon, and garlic powder. Drizzle over vegetables; toss to coat. Place vegetables in a single layer in prepared pans.
3. Roast 7 to 9 minutes or until vegetables are just tender. Drizzle with balsamic vinegar and season with black pepper. If desired, garnish with additional fresh tarragon.

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Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/vegan-st-patricks-day-recipes/

Roasted Red Potatoes And Cabbage

In this comforting side dish, wedges of cabbage and red potatoes are roasted with a mix of oregano, chili powder, lemon, and black pepper. Top it all off with a drizzle of creamy Cilantro-Cashew Dressing.

INGREDIENTS

• 1 medium head cabbage (2 pounds)
• 1½ pounds round red potatoes, cut into ¾-inch wedges
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano, crushed
• ¼ teaspoon chili powder
• ¼ teaspoon black pepper
• Sea salt, to taste
• ½ cup Cilantro-Cashew Dressing
• 2 tablespoons finely snipped fresh cilantro
• Bottled hot pepper sauce (optional)

INSTRUCTIONS

1. Preheat oven to 400°F. Pour ½ cup water into a 3-quart baking dish.
2. Trim cabbage, leaving core intact. Cut cabbage lengthwise into 1-inch wedges. Arrange cabbage and potatoes in the prepared dish. Sprinkle with lemon juice, oregano, chili powder, and black pepper.
3. Bake, covered, for 25 to 30 minutes or until vegetables are tender. Bake, uncovered, for 20 minutes more or until lightly browned. Season with salt.
4. Drizzle with Cilantro-Cashew Dressing. Sprinkle with cilantro. If desired, serve with hot pepper sauce.

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Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/vegan-st-patricks-day-recipes/