Week 2: Vegan Roasted Sweet Potatoes with Cinnamon Glaze – A Compassion is the Secret Ingredient Thanksgiving

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Week 2 is here and it’s time to take on sweet potatoes, but first, a confession… sweet potatoes aren’t my jam! I have a crazy-obsessive love for normal potatoes but that love never extended to the potatoes cousin, the sweet potato. I am well aware however, that no Thanksgiving feast is complete without ’em, and so, I knew that I needed some kind of sweet potato recipe in my Thanksgiving series!

Now, growing up, there was always a small dish of mashed sweet potatoes on our Thanksgiving table. (The dish was small because my mom was the only one who enjoyed eating them.) On top of the dish, a thick, toasted, gooey layer of mini marshmallows created a blanket that I wished I could have been under. I always thought to myself though, why do we need two mashed things? That was the starting point for this recipe.

These little babies are roasted which gives them a great texture. They are also coated not once but twice in a cinnamon glaze which has just the right amount of sweetness but is still savory and full-flavored. Right before serving, I like to add in some dried cranberries for a tart, chewy element, and a little more color, as well as some pecan halves for a little bitter, nutty crunch -but of course, each these are totally optional. Whether you choose to fancy ’em up with toppings or not, I’m sure you’ll find that this recipe is quite delicious and perfectly suited to replace any ol’ mashed sweet potato recipe that normally adorns your table. And dare I say, I may actually have enjoyed these… #ConvertInTheMaking

It all gets started with the making of the cinnamon glaze! In a large bowl, maple syrup gets combined with some melted vegan “butter,” olive oil, cinnamon, dried thyme, low-sodium tamari, salt, pepper, and nutmeg. The whole mixture gets a good whisking and then it gets set aside for a moment while the sweet potatoes are being prepped.

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4 medium size sweet potatoes get washed up well then completely peeled and cut into pieces that are about 1-inch square.

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Once all of the sweet potatoes have been cut up, dump them into the bowl with the glaze in it. Fold/stir everything around so that each piece gets coated with the glaze. Using a slotted spoon so as to not remove any glaze which remains at the bottom of the bowl, scoop out the sweet potatoes and transfer them to a large sheet pan lined in parchment paper. (Make sure they are flat on the pan in a single layer and not all bunched up or piled onto each other.) Reserve the glaze that remains at the bottom of the bowl once all of the sweet potatoes have been scooped out -it will be added to the sweet potatoes after they’ve cooked a little. Pop the sheet pan into a preheated 400 degree oven and bake for 25 minutes.

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After 25 minutes, pull the pan from the oven and gently flip around the sweet potatoes to ensure even cooking. With what you reserved earlier, glaze the sweet potatoes again by simply pouring the glaze over them evenly. Return the pan to the oven and bake for a final 20 minutes or until fork tender.

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To serve, transfer the sweet potatoes to a bowl or dish and top with a sprinkling of dried cranberries and pecan halves (optional).

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Vegan Roasted Sweet Potatoes with Cinnamon Glaze

  • Servings: 6-8
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Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com

Ingredients

  • 1/4 cup maple syrup
  • 3 generous tablespoons vegan “butter,” melted
  • 3 tablespoons extra virgin olive oil
  • 3/4 tablespoon cinnamon
  • 1 generous teaspoon dried thyme, crushed in palm of hand
  • 1 teaspoon low-sodium tamari
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon nutmeg
  • 4 medium sweet potatoes, washed, peeled, and cut into 1-inch pieces
  • Dried cranberries, to taste (optional)
  • Pecan halves, to taste (optional)

Directions

  1. Preheat oven to 400 degrees and prepare a large sheet pan by lining it in parchment paper. In a large bowl, combine the maple syrup with the “butter,” olive oil, cinnamon, dried thyme, tamari, salt, pepper, and nutmeg. Whisk this mixture well then set aside. Prep sweet potatoes, if you haven’t done so already, by washing them, peeling them, and then cutting them down into 1-inch pieces.
  2. Toss sweet potato pieces into the bowl with the glaze and stir/fold everything around so that each piece gets coated with the glaze. Using a slotted spoon so as to not remove any glaze which remains at the bottom of the bowl, scoop out the sweet potatoes and transfer them to the sheet pan you prepped a moment ago. (Make sure they are flat on the pan in a single layer and not all bunched up or piled onto each other.) Reserve the glaze that remains at the bottom of the bowl once all of the sweet potatoes have been scooped out -it will be added to the sweet potatoes after they’ve cooked a little. Pop the sheet pan into your preheated oven and bake for 25 minutes.
  3. After 25 minutes, pull the pan from the oven and gently flip around the sweet potatoes to ensure even cooking. Pour the glaze you reserved earlier over the sweet potatoes evenly then return the pan to the oven and bake for a final 20 minutes or until fork tender. To serve, transfer the sweet potatoes to a bowl or dish and top with a sprinkling of dried cranberries and pecan halves (optional). Leftover sweet potatoes will keep in an airtight container in fridge for up to 3 days.

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Vegan Green Chile “Chicken” Soup

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Earlier this year, while at the hair salon, I smelled something that made my nose very happy -green chile chicken. My hair stylist (and friend) had asked if she could eat her lunch while my hair color was processing. Upon me giving her the okay, she popped open her food storage container and that’s when my nose started twitching with delight. I immediately asked her what that delicious smell was. As she rattled off the ingredients, including some non-vegan ingredients as she herself is not vegan, my brain started to work out how I could make it vegan. I then started to think of the different ways in which I could take this dish and that’s when I landed upon the idea of a green chile “chicken” soup!

This hearty soup comes together really fast, as in 30 minutes fast, and it all gets started with half of a little ol’ onion, some oil, salt, pepper, cumin, and sugar. All of this gets tossed into a cast iron dutch oven (or other large coverable pot) where it will cook down for about 10 minutes over low-medium heat.

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After 10 minutes, everything will be darkened and aromatic. Don’t worry if some of this goodness is crusted onto the bottom of the pan -the liquid we’ll add in a moment will lift all of that off with ease!

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To the onion mixture we’ll add in 2 cans of cannellini beans, some no-chicken broth (you could use vegetable broth instead if you can’t find no-chicken broth), frozen sweet white corn kernels, green chile enchilada sauce, a little water, and some diced green chile. Stir to combine then cover the pot and cook over medium heat for 15 minutes. While this cooks, you can get the “chicken” done.

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For this recipe, the “chicken” I preferred to use was Gardein’s Teriyaki Chick’N Strips minus the teriyaki. (The teriyaki sauce comes in a a little bag so you can easily opt to not use it as I have done with this recipe. They do sell just the strips without the teriyaki sauce but I can’t ever seem to find them, hence why I turned to the Teriyaki ones, but if your grocery store has them you can use those ones!)

Put the strips in a skillet with a little oil and then brown them up -this should take about 13-15 minutes over low-medium heat. Once browned, cut the pieces up into more bite size bits.

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When the 15 minute timer is up for the soup, turn off the heat and add in the “chicken” you just made as well as some chopped fresh cilantro. Stir to combine then enjoy!

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Vegan Green Chile 'Chicken' Soup

  • Servings: 4-5
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Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com

Ingredients

  • 1/2 a white onion, finely diced
  • 2 tablespoons oil + more for the pan the “chicken” gets cooked in
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon sugar
  • 2 (15-ounce) cans of low-sodium or no sodium added cannellini beans, drained and rinsed
  • 1 3/4 cup low-sodium vegetarian (vegan) no-chicken broth (or vegetable broth)
  • 1 generous cup frozen sweet white corn kernels
  • 1 cup green chile enchilada sauce (reduce to 3/4 cup for less heat)
  • 1/2 cup water (increase to 3/4 cup if you’re reducing the green chile enchilada sauce or if you desire a more liquidy soup)
  • 2-3 tablespoons canned diced green chile
  • 1 (10-ounce) bag Gardein Chick’N Strips or Gardein Teriyaki Chick’N Strips (discard teriyaki sauce packet or save for use in another recipe)
  • Small handful of fresh cilantro, chopped + more for topping each bowl (optional)

Directions

  1. Finely dice onion, if you haven’t done so already, then set aside. Place a cast iron dutch oven (or other large coverable pot) over low-medium heat. Add in oil, the onion you prepped a moment ago, salt, pepper, cumin, and sugar, and cook for 10 minutes, stirring occasionally, until darkened and aromatic. (Don’t worry if some of this goodness is crusted onto the bottom of the pan -the liquid we’ll add in a moment will lift all of that off with ease!)
  2. Add in the drained and rinsed beans, no-chicken broth, corn kernels, green chile enchilada sauce, water, and diced green chile. Stir to combine then cover and cook over medium heat for 15 minutes, stirring occasionally. While this is cooking, prepare the “chicken” strips.
  3. In a skillet over low-medium heat, combine a little oil with the “chicken” strips. Cook strips for 13-15 minutes until dark golden brown, flipping or stirring the strips occasionally to ensure that they are browning evenly. When strips are done, cut each into more bite size pieces. Set pieces aside until soup is done.
  4. When soup has cooked for 15 minutes, turn heat off and add in the “chicken” strips and a small handful of chopped fresh cilantro. Give everything one final stir then enjoy! Soup will keep in an airtight container in fridge for up to 4 days.

Vegan Circle City Chili

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Chili is one of those dishes that can be made literally a gazillion different ways. There’s thin chili, thick chili, spiced up chili, spicy chili, meaty chili, veggie chili, white chili, green chili… you get the picture. With so many different varieties, some might wonder which is the best and the truth is, as with almost any food out there, it’s all just a matter of personal taste.

While you might love a chili so spicy that your tongue falls out, someone else might love something a bit more mellow. There is no perfect, best, or “right” chili recipe that works for every single person but there is however that one recipe that you go to again and again because your mouth just can’t get enough of it. For me, that one recipe would be my Circle City Chili. It’s thick, dark, slightly sweet, not too spicy, and a little smokey. If your taste for chili is simpatico then you’ve come to the right place, my friend.

It all gets started with some prep. (This is the most laborious part of this recipe but you can do it because you’re fucking amazing!) You’ll need to small dice half of a white onion, half of a green bell pepper, and half of a red bell pepper. You’re also going to cut up 6 tomatoes -yes, fresh tomatoes! No canned tomatoes for this recipe!

The best way that I’ve found to get those tomatoes broken down is to put them into a pull chop container. I cut the tomatoes in half or in 3rds so that they’ll fit into the pull chop container and then give the cord about 8-10 pulls. You’ll want to transfer the tomato pieces and their liquid into a bigger bowl so that you can then repeat the pull chop process with the rest of the tomatoes.

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After you’ve prepped the veg, you’re gonna get cookin’ some veg. In a large coverable pot or cast iron dutch oven, heat some oil up on medium heat for a minute or two. Add in the onion, green bell pepper, and red bell pepper, then cook this trio for 10 minutes, stirring occasionally.

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After 10 minutes has passed, it’s time to add in everything else -2 different kinds of beans, the tomatoes we prepped earlier, frozen corn kernels, water (or a little water and a little ale or beer, if you’re so inclined), tomato paste, and a whole bunch of seasonings. Give the chili a good stir to ensure it’s all combined then cover the pot and cook for 30-40 minutes on low-med. or medium heat -the chili should be bubbling pretty good but not boiling. Be sure to stir occasionally.

 

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When the chili is done it’ll be darker in color and thicker than it was 30-40 minutes ago. Serve it up with your favorite toppings or just enjoy it all by itself -either way, you can’t go wrong!

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Vegan Circle City Chili

  • Servings: 6
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Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com

Ingredients

  • 6 medium size tomatoes
  • 1/2 of a white onion
  • 1/2 of a green bell pepper
  • 1/2 of a red bell pepper
  • 1/4 cup oil
  • 2 (15-ounce) cans of low-sodium black beans, drained and rinsed
  • 2 (15-ounce) cans of low-sodium kidney beans, drained and rinsed
  • 1 cup frozen yellow corn kernels
  • 1/2 cup water (or 1/4 cup water + 1/4 cup ale or beer)
  • 2 tablespoons tomato paste
  • 3/4 teaspoon paprika
  • 3/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon chipotle chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cumin
  • 1/4 teaspoon sugar
  • Toppings (optional)

Directions

  1. Cut the tomatoes in half or in 3rds so that they’ll fit into a pull chop container. Place 3 or 4 tomato chunks into the container then give the cord about 8-10 pulls. Transfer the tomato pieces and their liquid into a bigger bowl or container so that you can repeat the pull chop process with the remaining chunks of the tomatoes. Set the prepped tomatoes aside for use later then small dice the onion and bell peppers, making sure to remove the seeds from the peppers.
  2. In a large coverable pot or cast iron dutch oven, heat the oil up on medium heat for a minute or two. Add in the onion, green bell pepper, and red bell pepper, and cook for 10 minutes, stirring occasionally.
  3. After 10 minutes, add in the remaining ingredients. Give the chili a good stir to combine everything then cover and cook on low-med. or medium heat for 30-40 minutes -you want it to be bubbling pretty good but not boiling. Be sure to stir occasionally. When the chili is done it’ll be thicker and also darker in color. Serve with your favorite toppings (optional). Chili will keep in an airtight container in fridge for up to 5 days.

 

Vegan “Ribs”

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Remember a couple weeks back, when I shared my recipe for coconut cornbread and said that I would be making that for my brother’s birthday along with something else? Well, this was that something else, and this something else stole the whole damn show.

My brother loves all things meaty so I knew that a mock meat would be the perfect thing to pair with my coconut cornbread. I decided to do “ribs” even though I hadn’t eaten a rib a day in my life -nor had I ever cooked ribs (or “ribs”). As I stood in my hot kitchen, working my butt off to give my brother an amazing birthday meal, I started to worry that my mock meat selection may have been a bit of a stretch for me. However, all of my worry turned out to be totally misplaced. #AsUsual

My brother loved these so much that he was literally speechless because he wouldn’t stop shoveling them into his mouth. When he finally took a breather, he told me that this may just be his new favorite dish of mine. That means a lot coming from a man who would probably sell a kidney if he thought it would get him some more of my tofu scramble. My brother wasn’t the only one who loved these though. My mom, who isn’t the biggest fan of vegan “meats,” proclaimed that this was the best vegan “meat” that I had ever made.

So now you’re probably curious what my secret is, right? Because surely there must be some great big secret to these “ribs” that makes them so rant worthy. Well, folks, there is no great big secret. There isn’t even a great little secret. This is really just a basic seitan recipe combined with store-bought barbecue sauce. I kid you not. It all begins with the making of the seitan and, real quickly for those of you who aren’t familiar with what seitan is, seitan is just a fancy name for any mock meat made of vital wheat gluten.

In a large bowl, the vital wheat gluten gets combined with some seasonings. Once that has all been whisked together, water and low-sodium tamari get added and the whole thing gets worked by hand to create a spongy, dough-like mixture. (I like using food-safe gloves for the “worked by hand” part of this operation.)

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The mixture is then plopped down onto a well greased sheet pan and pressed out to create a large, rectangular-ish shape. Next, the pan goes into a preheated oven for 30 minutes.

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When the seitan comes out of the oven it will likely be puffed a little -this is totes normal so don’t panic. Grab another pan and carefully (because we’re dealing with hot stuff here) press the seitan so that the puffed parts go flat. Now let the seitan cool for about 5 minutes so that you can handle it with ease.

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After 5 minutes, cut the whole thing into 6 pieces and get a lightly oiled grill pan preheated to low-medium heat. (If you didn’t want to grill these up inside you could take them outside and use an actual grill but, with an average temperature of over 100 degrees here in Phoenix during this time of year, I opted to stay inside.)

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Using a silicone basting brush, brush some of your favorite store-bought (or homemade) barbecue sauce onto one side of a seitan piece. Place the piece into the preheated grill pan, sauce side down, then repeat this step until your pan is full but not overly crowded -my pan comfortably fit 2 pieces at a time. Cook this first side for 3 minutes then brush barbecue sauce onto the bare tops of the pieces and flip them over with a spatula to cook for another 3 minutes.

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When done, remove the seitan pieces from the pan, cut each piece into strips or “ribs,” and then brush on a final, generous slather of barbecue sauce. Repeat these final steps until all 6 of your seitan pieces are done then enjoy your cruelty-free “ribs.”

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Vegan 'Ribs'

  • Servings: 4-6
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Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com

Ingredients

Directions

  1. Preheat your oven to 350 degrees. In a large bowl, whisk the vital wheat gluten together with the salt, smoked paprika, chili powder, black pepper, and ground cloves. Add in the water and tamari then work by hand to create a spongy, dough-like mixture. (I like using food-safe gloves for this part.)
  2. Plop the mixture down onto a well-greased sheet pan and press it out to create a large, rectangular-ish shape. Place the pan into your preheated oven and bake for 30 minutes. After 30 minutes, remove pan from oven -seitan may be puffed a little and, if it is, just grab another pan and carefully press the seitan so that the puffed parts go flat. Let the seitan rest for 5-10 minutes.
  3. When cool enough to handle, cut seitan into 6 pieces. Preheat a lightly oiled grill pan to low-medium heat then, using a silicone basting brush, brush some of your favorite barbecue sauce onto one side of a seitan piece. Place the piece into grill pan with the sauce side down then repeat this step until your pan is full but not crowded. Cook on first side for 3 minutes then brush barbecue sauce onto the bare tops of the pieces and flip them over with a spatula to cook for another 3 minutes.
  4. When done, remove seitan pieces from pan, cut each piece into about 1 inch wide strips or “ribs,” then brush on a final, generous slather of barbecue sauce. Repeat these final steps until all 6 of your seitan pieces are done. “Ribs” will keep in an airtight container in the fridge for up to 3 days.

Vegan Benevolent Bean Spread

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It’s been said that I’m a bit of a bean fiend but how could anyone not love those wholesome little nuggets of deliciousness?! In fact, I was told to eat even more beans by my nutritionist so hate all you want but I’m gonna be cramming beans in my diet wherever I can! #BeanMeUpScotty

One of my favorite beans to cook with is the white bean but the other day I realized that I’ve only shared one recipe with y’all that features white beans. (I seriously did a recount because I couldn’t believe I had only shared the one.) I knew that I needed to up my white bean game and share not just a recipe with white beans in it but rather a white bean-based recipe so today I’m doing just that.

Now, maybe you’re like, “What the hell is a bean spread?” So before I go any further allow me to explain this for those of you who are a little confused. A bean spread is a super thick and delicious mixture that can be enjoyed by itself, as a side, or smeared on veggies, on a bagel, on a pita, on tiny toasts for a party, on your finger, on the finger of your lover, on a shoe, on a stick… you get the idea. And the “benevolent” part? That’s just a cutesy word taken from one of the ingredients (more on that in a moment) that I chose to add to the title because I can.

So now we know what a bean spread is, let’s talk about what it tastes like. My bean spread is so full flavored it’ll knock your socks off! It’s garlicky, it’s oniony -wait, oniony is not a word but garlicky is? Lame! Anyways… full flavored. There’s a creaminess that you get from the beans and a little vegan “cream cheese,” then you have a meaty, salty element thanks to Sweet Earth Benevolent Bacon, and the whole thing’s rounded out with some baby spinach. It’s really good and it all gets started with a little prep.

First things first, drain and rinse a can of great northern white beans then plop them into a mini food processor. Add in the vegan “cream cheese,” some salt and pepper, a little extra virgin olive oil, then pulse the mixture until smooth. Set your white bean creaminess aside for a moment and move on the the rest of the prep.

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Wash up some baby spinach (or buy the prewashed stuff) then remove excess stems and  tear remaining leafy bit into smaller pieces until you have 2 cups worth of torn baby spinach leaves. Also, finely dice about 1/8th of a white onion, finely mince a few garlic cloves, and slice up about 5 slices of the “bacon” to get them down to more bite-size pieces.

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Now it’s time to get cookin’! In a medium size skillet over low-med. heat, cook the “bacon” and the onions in about a tablespoon of olive oil for 5 minutes stirring occasionally to ensure that the “bacon” is cooking up evenly.

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After 5 minutes, add in the torn spinach leaves and the garlic. Stirring occasionally, just as you did before, cook for an additional 5 minutes.

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The last thing that we need to add is the white bean mixture we made earlier. Pour that into your pan then fold everything together and cook for a final 3 minutes. Be sure to stir nearly constantly at this point so that the beans don’t burn to the bottom of the pan.

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Serve your finished bean spread hot or cold -it’s great either way!

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Vegan Benevolent Bean Spread

  • Servings: makes about 1 1/2 cups
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Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com

Ingredients

  • 1 (15-ounce) can of low-sodium great northern white beans, drained and rinsed + 1 generous tablespoon vegan “cream cheese” + 1 tablespoon extra virgin olive oil + pinch of salt and pinch of black pepper
  • 2 cups of baby spinach leaves, torn into bite-size pieces (measured after being torn, not before)
  • 5 pieces of Sweet Earth Benevolent Bacon, uncooked and chopped into bite-size pieces
  • 1/6-1/8 of a white onion (about 2 tablespoons), finely diced
  • 3-4 cloves of garlic, finely minced
  • 1 tablespoon extra virgin olive oil
  • Something to smear bean spread onto like a bagel, pita, veggies, mini toasts, etc. (optional)

Directions

  1. In a mini food processor, combine drained and rinsed beans with “cream cheese,” extra virgin olive oil, salt, and black pepper. Pulse until smooth then set aside. Tear up baby spinach leaves and prep “bacon,” onion, and garlic, if you haven’t done so already.
  2. In a medium size skillet over low-med. heat, cook “bacon” and onions in 1 tablespoon of olive oil for 5 minutes, stirring occasionally. After 5 minutes, add torn spinach leaves and garlic then cook for an additional 5 minutes, stirring occasionally.
  3. Add in bean mixture then fold everything together and cook for a final 3 minutes. Be sure to stir almost constantly at this point so that the bean mixture doesn’t burn to the bottom of the pan. When spread is done, serve it hot or cold. Spread will keep in an airtight container in the fridge for 3-4 days.

Vegan Broccoli Coleslaw

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Coleslaw is so gross. Coleslaw was so gross.

If you’re anything like me then you’re not a fan of cabbage and the only coleslaw’s that have ever come my way in life were cabbage based. #Ew

However, a new grocery store opened up by my house a couple months ago and, while browsing the produce section, I stumbled upon a little thing called broccoli slaw. (I’m sure this stuff has been around for a while but I’ve never once seen it and let me tell you, I spend a lot of time in the produce section!) Inside the clear clamshell package I saw a mixture of shredded broccoli stems, carrots, and the teeniest bit of purple cabbage. I got excited because I knew this was it, my chance to enjoy (nearly) cabbage-less coleslaw. I’m sure I looked strange as I stared into the chilled case with a smile on my face and excitement in my eyes but hey, we vegans can be a little strange sometimes. I snagged the last 2 packages in stock and, upon getting them home, immediately began the process of recipe making, tweaking, and perfecting.

My coleslaw is creamy, light, and full-flavored without being overpowering. It also has some interesting ingredients that not every coleslaw has -you’ll find out about those in a minute. Once made, you let it rest in the fridge for at least 1 hour to let the flavor to really come together, but letting it rest overnight is preferable.

It all gets started with some prep. Since we’re using a store bought broccoli slaw mixture there are really only 3 elements that require you to bust out your favorite knife and cutting board: the green bell pepper (green for its mild, not too sweet flavor), the onion, and the fresh parsley. Not every coleslaw recipe features these ingredients but mine does and it’s more fabulous because of them. You’re going to mince the bell pepper, finely mince the onion, and then rough chop the parsley. After you’ve done all of this, set this stuff aside for a moment to get the liquid for our coleslaw ready.

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For the liquid part of our coleslaw, in a large bowl combine the vegan mayo with the white wine vinegar, lemon juice, sugar, and mustard. Whisk until the mixture is smooth and creamy looking.

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To the liquid mixture you’re going to toss in the broccoli slaw along with the bell pepper, onion, and parsley you prepared a moment ago. You’re also going to add in some salt, black pepper, and celery seed then mix everything together to coat the added ingredients with the liquid.

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Cover the mixture tightly with some plastic wrap and then place the whole thing into your fridge for at least 1 hour before serving to allow the flavors to develop and meld. If time allows, keep the mixture in the fridge overnight (as in prepare it the day before you need it) for the best final product. Stir once more before serving.

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Vegan Broccoli Coleslaw

  • Servings: 6-8
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Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com

Ingredients

  • 1/4 of a green bell pepper, minced
  • 1 generous tablespoon white onion, finely minced
  • A small handful of fresh parsley, roughly chopped
  • 1/2 cup vegan mayo
  • 2 tablespoons white wine vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon sugar
  • 1/2 teaspoon mustard
  • 1 (12-ounce) package of broccoli slaw (preferably one which also contains carrots and purple cabbage)
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon celery seed

Directions

  1. Mince the bell pepper, finely mince the onion, and rough chop the parsley, if you haven’t already prepped these ingredients. Set these aside for a moment.
  2. In a large bowl, combine vegan mayo with white wine vinegar, lemon juice, sugar, and mustard. Whisk vigorously until smooth and creamy. Add in broccoli slaw mixture, the bell pepper, onion, and parsley you prepped a moment ago, salt, pepper, and celery seed. Stir/fold the ingredients together to evenly coat the added ingredients with the liquid.
  3. Cover bowl with plastic wrap and refrigerate for a minimum of 1 hour to allow the flavors to develop and meld. If time allows, keep the mixture in the fridge overnight (as in prepare it the day before you need it) for the best final product. Stir once more before serving. Coleslaw will last in an airtight container in the fridge for up to 5 days.

Vegan Easy Black Bean Burgers

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While it isn’t officially summer just yet, it’s summer in my book. Summer starts for me the moment we here in Phoenix hit the 100-degree mark. From that day forward, until we start to dip back below that temperature, it’s full swing summer, baby! I’m talking about the flip-flop wearin’, pool dippin’, family and friend gatherin’ kind of summer that causes time to slow way down. #AhhYeahh

Food is a big part of summer for most of us and there’s one meal in particular that is the poster child for all summer food -the humble hamburger. Of course, being vegan, you know that my burger recipe is going to be a little less… shall we say, barbaric? Made of mostly black beans and quinoa, it’s a nutritious and delicious cruelty-free alternative to the traditional non-vegan burger found on grills across America.

Just how delicious are my burgers? They’re so delicious that my non-vegan, meat loving brother actually prefers them over burgers made from animal protein. He asked me for the recipe shortly after he took his first bite and then proceeded to discuss the recipe with me for 2 days afterwards until he made them in his own home for his roommates (none of whom are vegan) and himself. #BestEndorsementEver

Now while most black bean burger recipes out there get a little crazy with the add-in’s and flavor combinations, I wanted to keep mine super simple. I did this so that you could go all out with your favorite burger toppings and not have too many competing flavors in your mouth. #YoureWelcome

This insanely easy recipe begins with you whipping out your food processor -I used a mini one and I found it to be the perfect size for this recipe. In said food processor, you’re going to dump in the black beans, quinoa, onion, flax meal, water, and hamburger seasoning (store bought), then pulse to combine. You’re looking for the mixture to have a little texture still but for the most part be nicely blended together.

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Once you have the burger mixture all made up then it’s time to actually make up the burgers. Carefully remove the blades from your food processor then, using a 1/3 cup measuring cup, scoop out a slightly mounded amount of mixture and plop it down onto a parchment lined sheet pan. You should have enough mixture to scoop out 4 burgers. Divide any remaining mixture evenly among the 4 burgers. Make sure to leave some space between each burger because in a moment we’ll be flattening them out.

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To get the burgers flat, I like to grab another sheet of parchment paper, lay it over the mounds of mixture, then gently press each out until they reach the desired level of thickness -about 1/3-1/2 of an inch thick.

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Pop your burgers into a preheated oven to bake for 35 minutes, flipping each over at the halfway point. When they’re done, serve ’em on hamburger buns with all of your favorite burger toppings and enjoy! (I told you this recipe was insanely easy!)

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Vegan Easy Black Bean Burgers

  • Servings: 4
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Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com

Ingredients

  • 1 (16 ounce) can of black beans, preferably low-sodium, drained and rinsed
  • 1/2 cup cooked plain quinoa (I like to use the quinoa from the freezer section that gets cooked in it’s bag in the microwave then, once it’s cooked, I just scoop out the 1/2 cup I need for this recipe.)
  • 1/3 of an onion, diced
  • 3 tablespoons flax meal
  • 3 tablespoons water
  • 3/4 tablespoon hamburger seasoning (I like Emeril’s because it has salt and pepper already in it but if yours doesn’t have those included then you’ll need to add salt and pepper to taste.)
  • Hamburger buns
  • Hamburger toppings

Directions

  1. Preheat oven to 375-degrees. Prepare a sheet pan by lining it with parchment paper. In a food processor toss in the first 6 ingredients and pulse to combine. You’re looking for mixture to be smoothed out a little but still have some texture to it.
  2. Remove the blades from the food processor then, using a 1/3 cup measuring cup, scoop out a slightly rounded mound of mixture and plop onto the prepared sheet pan. Repeat to create 4 mounds being sure to leave some space between each for when they get pressed out. Divide any remaining mixture up evenly among the 4 mounds. Lay another sheet of parchment over the mounds then gently press each flat to reach desired level of thickness -about 1/3-1/2 of an inch thick.
  3. Place burgers into preheated oven and bake for 35 minutes, flipping each over at the halfway point. When done, serve on hamburger buns with your favorite burger toppings. Cooked burgers will keep in an airtight container in fridge for up to 3 days but are best when eaten right away.