Vegan Healthier Pancakes

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Nearly a year ago, I shared my recipe for “buttermilk” pancakes and y’all loved ’em as much as I love ’em! But, for awhile now, I’ve been trying to come up with a healthier pancake recipe. Why? Because 75% of the time I try to watch my carbs and classic pancakes are pretty much just empty carbs -no bueno. So a healthier pancake recipe was a must but it certainly didn’t come easy.

I had my mind set on using coconut flour because it’s really low in carbs and high in fiber however, my beloved coconut flour can be a bit of a temperamental toddler at times. Issues plagued me. Try after try, I just couldn’t get it right. Then, while browsing around on the internet looking for different flours to give it a go with, I came across graham flour. Graham flour is like the slightly smarter cousin of whole wheat flour. It’s got less net carbs (carbs minus fiber) than its cousin and a few less calories too.

With my flour chosen I just needed to figure out how to boost the protein a little and for that I turned to peanut butter powder. Now, these aren’t peanut butter pancakes but you will taste just a very slight peanut butter flavor when you enjoy them. I think it compliments the taste of the graham flour nicely because the graham flour has a nutty element to it. One other thing I should mention, as it’s a key aspect of these being healthier pancakes, is that I chose to not add in any additional sugar to this recipe. (You do get a couple grams of sugar from the peanut butter powder but nothing significant.) I did this for a very specific reason. I love syrup on my pancakes (the cheap stuff) and syrup is pure sugar. There’s just no need for sugar to be added to the pancakes themselves when syrup, berries, and other sweet elements are likely to be added on top -that’s my thinkin’ anyway.

No matter if you’re just a fan of pancakes in general or are trying to, like me, eat a little healthier, you’re definitely going to want to give these hearty, healthier pancakes a try and they’re pretty easy to make too with just 8 ingredients!

It all gets started in a bowl where the graham flour gets whisked together with the peanut butter powder, some baking powder, baking soda, and a little salt.

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Once the dry ingredients have been thoroughly whisked, it’s time to add in the wet ingredients -unsweetened almond milk, Ener-G Egg Replacer for 2 eggs (made in advance), and a dash of vanilla. All of that loveliness gets whisked once more until combined and then it’s time to make some pancakes!

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Lightly grease your skillet or griddle and bring it up to low-med. heat. When the pan is hot, use a 1/4 cup measuring cup to scoop out a perfect amount of pancake batter onto the pan. Since this batter is a little thicker than most you might need to use the cup and/or a spoon to help smooth the batter out into the shape of a pancake.

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Cook the pancakes for 3-4 minutes on each side or until lightly golden brown on each side. Continue this process until all of the pancake batter has been turned into pancakes.

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To serve, slather ’em up with some vegan “butter,” drizzle with syrup, and maybe toss on some fresh berries too!

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Vegan Healthier Pancakes

  • Servings: 2-3
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Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com

Ingredients

  • Ener-G Egg Replacer for 2 eggs (follow instructions on box)
  • 1 cup graham flour
  • 1/2 cup peanut butter powder (like PB2)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup unsweetened almond milk
  • 1/4 teaspoon vanilla
  • Oil for pan

Directions

  1. If you haven’t done so already, make the Ener-G “eggs” following the instructions on the box. Once made, set the “eggs” aside for a moment. In a medium or large bowl, combine the graham flour, peanut butter powder, baking powder, baking soda, and salt together and whisk until smooth. Add in the “eggs” you made a moment ago along with the almond milk and vanilla. Whisk once more until combined.
  2. Lightly grease a skillet or griddle and bring it up to low-med. heat. When the pan is hot, use a 1/4 cup measuring cup to scoop out a perfect amount of pancake batter onto the pan. Since the batter will be a little thicker than most you might need to use the cup and/or a spoon to help smooth the batter out into the shape of a pancake.
  3. Cook the pancakes for 3-4 minutes on each side or until lightly golden brown. Continue scooping out the batter and cooking it until no batter remains. Pancakes will keep in an airtight container in the fridge for up to a week.

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Vegan “Meatloaf”

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I’ve heard a lot of talk lately about meatloaf. Must be something in the air -or perhaps the fact that it’s a warm and comforting dish that’s perfect for cold winter nights. Either way, the meatloaf chronicles of late have had me thinking about my own “meatloaf” recipe.

It has been, shall we say, a bit of a nemesis of mine. The first time I made it, it was drier than dry. The second time? Flavorless. Every time the flavor was right then the texture/moisture was off, and every time the texture/moisture was right then the flavor would be off. After numerous failed attempts, I was tempted to admit defeat however, I’m not one who likes to be defeated least of which by a little ol’ “meatloaf.” I decided to give it one more go only this time I would completely ignore my now nearly illegible recipe and every single note that I had ever scribbled down about it -and there were a lot of damn notes. It was such a gamble but… it paid off! In going with my gut and relying on my knowledge, I had created a beautiful “meatloaf” that was not only flavorful but that also had the perfect “meaty” texture!

It all gets started at your stove. You’re going to need to cook up 1 cup of truRoots accents Sprouted Lentil Trio in accordance with the instructions on the back of the package. Once cooked, drain the lentils and then set them aside for just a moment while other ingredients get prepped.

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The other ingredients that need to be prepped are a can of black beans and the egg replacer. You’re going to rinse and drain the black beans then you’ll need to prepare the Ener-G Egg Replacer for 1 egg according to the instructions on the packaging. Now that all of the ingredients that need to be prepped have been prepped, it’s time to make the “meatloaf” mixture.

In a large bowl, all of the ingredients except for the vital wheat gluten get combined using an immersion blender. Don’t obsess over obliterating every little lentil and black bean but do try to at least get this mixture about 75% smooth.

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Once blended, add in the vital wheat gluten and stir to combine -don’t use your immersion blender for this step!

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Plop your “meatloaf” mixture down into a generously greased loaf pan and then smooth out the top so that it looks all pretty and even. Bake this goodness in a preheated 350 degree oven for about 35 minutes and then enjoy!

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Vegan 'Meatloaf'

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

Ingredients

  • 1 cup of truRoots accents Sprouted Lentil Trio (cooked according to the instructions on package)
  • 1 (15.25 ounce) can of no salt added black beans, drained and rinsed
  • Ener-G Egg Replacer for 1 egg (follow instructions on box)
  • 1/2 cup vegetable broth
  • 2 tablespoons tomato paste
  • 1 tablespoon reduced sodium tamari
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon brown sugar, packed
  • 1/2 teaspoon yellow mustard
  • 1/4 teaspoon liquid smoke
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 cup vital wheat gluten

Directions

  1. Preheat your oven to 350 degrees and prepare a metal loaf pan by generously greasing it. Set pan aside for a moment. Cook 1 cup of the truRoots accents Sprouted Lentil Trio, if you haven’t done so already, making sure to drain the lentils well when they’re done. Drain and rinse the black beans if you haven’t done so already. Also, prepare the Ener-G for 1 egg if you haven’t done so already.
  2. In a large bowl, using an immersion blender, combine the lentils, black beans, and “egg,” with all of the remaining ingredients except the vital wheat gluten. Don’t obsess over obliterating every little lentil and black bean with the immersion blender but do try to at least get this mixture about 75% smooth. Once about 75% smooth, add in the vital wheat gluten and stir to combine -don’t use the immersion blender for this step!
  3. Transfer the “meatloaf” mixture to the loaf pan you prepared earlier. Pat the mixture around the pan with a spoon or offset spatula to even it out and then smooth out the top. Bake uncovered for 35 minutes. When done, enjoy right away or store in an airtight container in your fridge for up to a week.

Vegan Rich & Creamy Broccoli Soup

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I’m back!!!

Y’all, it’s been a crazy few weeks since I wrapped up my Thanksgiving recipe series. I took a little time off to move and unpack and then, just as I was getting settled in, I got hit with the worst cold I’ve ever had! #Yuck

While I was sick, there was only one thing that I was craving and that was soup. I didn’t have the strength to make some during that week of tissues and tears (big dramatic baby here) but, when it finally passed, I got my ass in the kitchen and made this luscious little dish to satisfy all of my cravings.

Now, believe it or not, there are quite a few people in this world who hate broccoli -my mom is one of them. I, on the other hand, am one of the rare few who loves broccoli. I wanted this soup to satisfy not only me but also the people who aren’t fans of this particular veg. To accomplish this, I built a nice, rich, savory base which has things like vegetable broth, roasted garlic, potatoes, and something called Vegeta in it. The flavor of the broccoli, thanks to this base, becomes subtle enough for the haters but complimented nicely enough for the lovers like me. I then made everything good and smooth so that nobody would end up with a mouthful of broccoli chunks but rather a spoonful of creamy goodness. My mom ate a big bowl of it and said, “You know I hate broccoli but I actually like this soup.” Yes, folks, I think I hit the nail right on the head.

It all gets started with a head of garlic -how can anything with a head of garlic in it be bad?! About an hour before you wish to start making this soup, go into your kitchen, grab a big ol’ head of garlic, and chop of the top 1/4-1/3 of the head to expose the cloves inside. Peel off some of the looser outer papery layers and then pop the head onto a piece of foil. Drizzle into and over the head about 2-3 tablespoons of oil and then squish the foil up and closed around the head to enclose it completely. Place your little packet of deliciousness onto a small sheet pan and then bake it in a preheated 400 degree oven for 45 minutes. When done, allow it to cool for about 15 minutes so that you can retrieve the cloves without burning yourself. Set the cloves, and any oil that remains in the foil packet, aside for a moment.

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With your roasted garlic done, you can begin the actual soup making process -and what an easy process it is! Rough dice half of a yellow onion and get it into a large pot, with a little oil in it, over medium heat. (I love making soups, or anything really, in an enameled cast iron dutch oven but if you don’t have one of these then don’t worry because any large pot will do.) Cook the onions for about 10 minutes, stirring occasionally, until lightly browned.

While the onions are cooking, cut up 2 large, peeled russet potatoes into small cubes no bigger than a half of an inch wide. Set the cubed potatoes aside for just a moment until we’re ready for them.

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After the onions have browned slightly, the potatoes you cubed a moment ago get tossed in along with vegetable broth, water, a can of drained and rinsed white beans, a whole bunch of seasonings, and the roasted garlic you made earlier along with any oil that remained in the foil packet. Stir to combine then bring to a boil. Boil for 5 minutes then reduce the heat just a bit and allow the soup to soft boil for 5 minutes. Next, 2 bags of frozen broccoli florets get added and then the lid goes on. Continuing soft boiling, covered this time, for about 10 more minutes.

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When the potatoes are tender, add in some of your favorite “cheddar” shreds and a little nooch (nutritional yeast). Stir to combine then it’s time to make this soup creamy!

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Turn the heat off and then, using an immersion blender, blend until no lumps or chunks remain. Be sure to keep the blender straight up and down, and submerged when on, because we’re dealing with hot liquid here and we don’t want to splash it on ourselves. #LessonILearnedTheHardWay

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When it is as smooth as can be, serve with just a bit more “cheddar” on top and some crusty bread on the side (optional).

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Vegan Rich & Creamy Broccoli Soup

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

Ingredients

  • 1 large head of garlic + 2-3 tablespoons oil
  • 1/4 cup oil
  • 1/2 of a yellow onion, rough diced
  • 2 large russet potatoes, washed, peeled, and small diced
  • 1 (32 ounce) box of vegetable broth
  • 2 cups water
  • 1 (15 ounce) can reduced sodium or no salt added white beans, drained and rinsed
  • 1/2 tablespoon Vegeta
  • 3/4 teaspoon sugar
  • 1/2 teaspoon reduced sodium tamari
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 2 (10 ounce) bags of frozen broccoli florets
  • 3/4 cup “cheddar” shreds + more for garnishing (optional)
  • 1/4-1/3 c. nutritional yeast
  • Bread bowls to serve in or crusty bread to serve with (optional)

Directions

  1. Preheat your oven to 400 degrees. Chop of the top 1/4-1/3 of the garlic head to expose the cloves inside. Peel off some of the looser outer papery layers and then pop the head onto a piece of foil. Drizzle the oil in and over the head then squish the foil up and closed around the head to enclose it completely. Place the foil packet onto a small sheet pan and then bake for 45 minutes. When done, allow it to cool for about 15 minutes so that you can retrieve the cloves without burning yourself. Set the cloves, and any oil that remains in the foil packet, aside for use in a moment.
  2. In a large pot over medium heat, add in oil and rough diced onion half. Cook, stirring occasionally, for about 10 minutes or until the onions are lightly browned. While the onions are cooking, cut up the 2 large, washed and peeled russet potatoes into small cubes no bigger than a half of an inch wide, if you haven’t already done so. Set the cubed potatoes aside for just a moment until we’re ready for them.
  3. After the onions have browned slightly, add in the potatoes along with the vegetable broth, water, white beans, Vegeta, sugar, tamari, garlic powder, black pepper, salt, and the roasted garlic you made earlier along with any oil that remained in the foil packet. Stir to combine then bring to a boil. Boil for 5 minutes then reduce the heat just a bit and  soft boil for 5 minutes.
  4. Add in the frozen broccoli florets, stir to combine, then cover the pot and continuing soft boiling for about 10 more minutes until the potatoes are tender and the florets are warmed through.
  5. Turn the heat off then, using an immersion blender, blend so that no lumps or chunks remain. Be sure to keep the blender straight up and down, and submerged when on, to avoid splashing the hot soup around. When smooth, serve with just a bit more “cheddar” on top and some crusty bread on the side (optional). Soup will keep in an airtight container in fridge for up to 4 days.

Week 3: Vegan Balsamic Roasted Green Beans – A Compassion is the Secret Ingredient Thanksgiving

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So we’ve come to the halfway point -week 3! This week is all about the green beans -a favorite vegetable of mine! Before I went vegan, I really did not enjoy green beans but, since going vegan, I think my palate has changed because now I can’t get enough of them. My favorite way to eat them is raw however, for Thanksgiving, I think most people would much rather have them cooked and so that’s just what I’m gonna do.

This recipe couldn’t be any easier and the green beans that you get to enjoy from it are simply addicting. They have a wonderful tart-sweet, peppery flavor that is the result of just 5 ingredients that you probably already have on hand –balsamic vinegar, olive oil, agave, salt, and black pepper. They’re perfectly cooked so that they’re tender but still have a great snap to them, and they’re so, so, incredibly juicy because there ain’t no skimpin’ on the saucy goodness that coats them.

To get started, we must first make the saucy goodness that I just mentioned. In a bowl, you’re going to combine the balsamic vinegar with the olive oil, agave, salt, and black pepper. Give these things a good whisking, to ensure that everything mixes and mingles as it should, then set this aside for a moment to prep the green beans.

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Now, let me take a minute to give you a great tip about prepping green beans. Are you ready? Okay, here goes… don’t bother with it! Why take up some of your precious time on Thanksgiving day with prepping green beans one by one when you could just buy a big ol’ bag that’s already been washed and prepped for you?! Save yourself some time and get the ready to use ones. It’ll be our little secret, I promise.

So with your ready to use green beans uh… ready to use… you’re going to go ahead and lay them out across a large sheet pan that has been lined with parchment paper.

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Using either a pastry brush or basting brush, or a steady pouring hand, get half of the balsamic mixture onto the green beans. Pop the pan into a preheated 400 degree oven and bake for 25 minutes. After 25 minutes has passed, pull the green beans out, give ’em a flip to ensure even cooking, then add the remaining balsamic mixture by whatever method you chose to add it before. Return the pan to the oven and bake for a final 25 minutes.

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When the green beans are done they’ll be wrinkly in all the best ways. Transfer them to their serving dish but be sure not to leave any of the balsamic mixture on the pan -that’s flavor and no flavor gets left behind on Thanksgiving day, y’all. You can use the corner of the pan to pour the settled balsamic mixture over top of the green beans just before serving so that they look all glossy and delicious upon arriving to your table.

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Vegan Balsamic Roasted Green Beans

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

Ingredients

  • 1/2 cup balsamic vinegar
  • 1/4 cup olive oil
  • 1 generous tablespoon agave
  • 2/3 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 (32-ounce) bag fresh, ready to use green beans

Directions

  1. Preheat oven to 400 degrees and prepare a large sheet pan by lining it with parchment paper. In a bowl, combine the balsamic vinegar with the olive oil, agave, salt, and black pepper. Whisk this mixture well then set it aside for a moment.
  2. On the sheet pan you prepared earlier, lay out the green beans in as much of a single layer as possible. Using either a pastry brush or basting brush, or a steady pouring hand, get half of the balsamic mixture onto the green beans. Reserve the other half of the balsamic mixture for use in a moment. Pop the sheet pan into your oven and bake for 25 minutes.
  3. After 25 minutes has passed, pull the green beans out of the oven, give them a flip to ensure even cooking, then add the remaining balsamic mixture by whatever method you chose to add it before. Return the pan to the oven and bake for a final 25 minutes. When done, transfer the green beans to the serving dish of your choosing and then, using the corner of the sheet pan as a spout, pour any balsamic mixture that remains on the pan over top of the green beans just before serving so that they look all glossy and delicious upon arriving to your table. Leftover green beans will keep in an airtight container in fridge for up to 3 days.

 

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.

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.