Love Beets? Try this Red Quinoa & Beet Burger Recipe!

When I saw this online I knew it had to be on our Vegan blog. So sorry for stealing the recipe but hot damn that looks so good and so healthy! And isn't that the idea of sharing healthy food recipes? 

Here it goes! 

In the burger: 

Post Punk Kitchen! The Blog, The Recipes, The Hot Punk Chicks!

I wish I had the time these girls do to dedicate to a food blog, I think their theme, recipes and whole lifestyle is just so cool! Gawd, I sound like my mother... sigh... I don't know much about them but I darn sure will try to find out! 

I promise promise I will be looking  more into what they do and promoting them properly and updating this. For now I just wanted to get something up with the link to their site! 

Uhhh yeah I am definitely finding out more about them real soon! 

Link here to Post Punk Kitchen - probably the coolest Vegan blog on the internet! 

Angela's Ultimate Green Taco (Vegan & Gluten Free) Wraps with Lentil-Walnut Taco Meat

My desire for vegetables has been fleeting over the course of the first and second trimesters. Some days I don’t want to touch them with a ten foot pole (except in smoothies, maybe), but when I do get a craving for veggies I have to eat all the vegetables, as soon as possible. There’s no middle ground. I either make a salad the size of my head or no salad at all.

These lettuce-wrapped tacos are the result of one of my undeniable, all-consuming veggie cravings last week. All I could think about was something super fresh and crunchy. Before I knew it I was pulling every single vegetable out of my fridge and piling it onto the counter. Eric could see that crazy look in my eyes and he knew I would stop at nothing to get my fix. I whipped up the lentil-walnut taco meat from my cookbook, sautéed some red pepper and onion, blended up some cashew sour cream, and got to chopping. I knew this was going to be the veggie-packed meal of my dreams. I almost shed a tear of joy when I took my first bite. Heck yes. I hit the flavour, texture, freshness jackpot! Somehow I managed to share with Eric and we stuffed ourselves silly. Surprisingly, we even had leftovers for lunch the next day. I’m telling you, these tacos prove that leftovers can be a great thing. It was such a fun treat to open the fridge the next day and have this great lunch waiting to be gobbled up a second time around.

Here’s how I constructed the wraps:

1) Romaine/Iceburg/Butter lettuce “wrap” + Lentil-Walnut Taco Meat (creates an amazing base for a taco!)

Mushroom Bruschetta! When Saying Goodbye To Eggs & Toast Is On The Horizon, at Least There Is This!

I've really been challenged with breakfast, after I decided to seriously look into vegetarian or vegan breakfast options. Nothing seems to do the same job as Eggs, Bacon and Toast.

Chestnut & Spinach en croute with Bleu Cheese~Open Fire Not Needed!

Ingredients

• 50g butter
• 500g pack leeks, thickly sliced
• 3 garlic cloves, thinly sliced
• 240g bag baby spinach
• 415g can chestnut purée
• 3 large eggs, plus 1 for glazing
• ½ nutmeg, finely grated
• 200g pack vacuum-packed whole cooked chestnuts, halved
• 85g fresh white breadcrumbs
• 220g pack blue Shropshire cheese, rind trimmed, diced
• 500g pack all-butter puff pastry

For the sauce

• 500ml vegetable stock
• 2 leeks, thinly sliced
• 1 tbsp cornflour
• 300ml pot double cream

Pumpkin Mac & Cheese? Please!

A recipe so easy a monkey could make it! 

Mix ¾ cup unflavored almond milk, 1 tbsp arrowroot powder and ¼ tsp garlic powder, then add to 1 tbsp melted Earth Balance vegan butter in a pot on low heat. Whisk the mixture, then stir in 6 tbsp nutritional yeast, 2 tsp Dijon mustard, ½ tsp salt and pepper and stir about 5 minutes until thickened. Add 1 cup canned pumpkin and stir. Garnish with paprika. Serve over your favorite pasta, or as a warm dip for bread!

Amazing Fall Vegan Dishes! Maple Tempeh Bacon Chili Bean Stuffed Potatoes

Sweet Maple Tempeh Bacon Chili Beans
makes 3-4 stuffed sweet potatoes (or just serve bean mixture on its own too!)

maple chili beans:
1 tsp extra virgin olive oil
1/3 cup chopped white onion
1 1/2 cups cooked kidney beans (1, 15oz can, rinsed and drained)
2 Tbsp pure grade B Maple Syrup (+ 1/2 tsp for the onion saute)
2 medium tomatoes, diced (I used roma tomatoes)
1/2 tsp fine black pepper
2 Tbsp apple cider vinegar
1 garlic clove, chopped
1 tsp chili powder (add a pinch of cayenne for extra heat)
1/4 cup peanuts, whole (raw jungle peanuts used, but roasted will work too)