- 2 large sweet potatoes (~300 g | organic when possible)
- 1 Tbsp (15 ml) grape seed oil
- 1 tsp fresh thyme
- 1/4 tsp ground cinnamon
- 1/2 tsp sea salt
- optional: pinch cayenne pepper
- 1 15-ounce (425 g) can chickpeas, rinsed, drained and thoroughly dried in a towel
- 1 Tbsp (15 ml) grape seed oil
- 1 tsp fresh or dried thyme
- Pinch ground cinnamon
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- scant 1/2 tsp sea salt
- optional: Healthy pinch each ground coriander + cardamom
FOR SERVING optional
- 4 Garlic Herb Flatbreads (or store-bought flatbreads or pita)
- Garlic Dill Hummus Sauce
- Toasted sunflower seeds or pumpkin seeds
- Dried cranberries, chopped
- Fresh arugula or parsley
- Preheat oven to 400 degrees F.
- Thoroughly wash and dry sweet potatoes, then slice (skin on) into bite-sized rounds/pieces.
- Add to a mixing bowl with grape seed oil, thyme, cinnamon, sea salt and cayenne (optional). Toss to coat, then arrange in a single layer on a baking sheet.
- To the same mixing bowl, add rinsed, dried chickpeas, and grape seed oil, thyme, cinnamon, cumin, paprika, sea salt, and coriander + cardamom (optional).
- Toss to coat, then arrange on baking sheet with sweet potatoes where space permits. (Depending on size of baking sheet, you may need to use a second to accommodate all potatoes and chickpeas).
- Bake for a total of 25 minutes, flipping/stirring once at the 15-minute mark to ensure even cooking. You’ll know they’re done when the potatoes are fork tender, and the chickpeas are golden brown, dehydrated, and slightly crispy. Remove from oven and set aside.
- In the meantime, prepare toppings and dressing (if using).
- Once potatoes and chickpeas are finished baking, wrap flatbreads in a damp towel and warm in the still warm oven for 1-2 minutes (or in the microwave for 30 seconds) to soften and make more pliable.
- To assemble, top each wrap with a portion of sweet potatoes and chickpeas. Add desired toppings, such as dried cranberries, pumpkin seeds, arugula, and Garlic-Dill Hummus Sauce (recipe link above).
- Best when fresh, though leftovers keep separately in the refrigerator up to 3 days.
Healthy Vegan Chili
- 1 tablespoon sunflower oil
- 1 medium yellow onion, diced
- 1 cup shredded carrots
- 1-2 jalapeño peppers, stemmed, seeded, and minced
- 3 garlic cloves, minced
- 1/2 cup bulgur, rinsed
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 cups diced fresh tomatoes (about 2 medium or 6 plum tomatoes)
- 1 1/2 cups tomato sauce
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 1/2 (15-ounce) cans black beans, drained and rinsed
- 1 1/2 teaspoons kosher salt, or to taste
- Chopped fresh cilantro
- Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Add the onion, carrots, and jalapeño and sauté, stirring often, until the onion is soft and translucent, about 5 minutes. Add the garlic and sauté for 1 minute. Add the bulgur, chili powder, and cumin and stir until well combined.
- Stir in the tomatoes, tomato sauce, and beans. Bring to a boil, then reduce the heat, cover, and simmer, stirring occasionally, until the beans are tender, about 1 hour. Season with salt to taste. Serve with a sprinkling of cilantro, if desired.
Carrot Zucchini Chickpea Fritters Vegan Recipe
- 1 small zucchini, shredded
- ½ loaded cup carrots
- 3 cloves of garlic
- ½ inch ginger
- 1 green chili or use cayenne to taste
- 1 15 oz can chickpeas, drained or 1.5 cups cooked
- ½ tsp cumin seeds
- ½ tsp coriander seeds
- ½ tsp black pepper corns or ground pepper
- ¼ tsp ground cinnamon
- ¼ tsp ground cardamom
- ½ to ¾ tsp salt (depends on if the chickpeas were salted)
- 1 Tbsp flax seed meal or chia seed meal
- ¼ cup oat flour or other flour
- 1 to 2 tbsp breadcrumbs or more flour
- Oil as needed
- Grate/shred the zucchini and add to a bowl. Lightly press the zucchini in a paper towel if there is too much moisture.
- Process carrots, ginger, garlic, chili in a food processor until shredded and add to bowl. Or use a grater.
- Process chickpeas until coarsely blended, not fully a paste. Add to the bowl. (I use a mini food processor and it works really well for both the steps).
- Make the spice blend : Crush the cumin coriander and black pepper using a mortar pestle. Or pulse in a spice grinder to a coarse meal. Heat ½ tsp oil in small skillet. When hot, add the crushed spices and cook until fragrant. You can also dry roast them until fragrant or add them unroasted.
- Add the spices to the bowl. Add cinnamon, cardamom, salt, flour, flax and mix well. Add flour and mix in. Add breadcrumbs if needed.
- Form patties and cook with a little oil in a skillet over medium heat for 5 to 6 minutes per side.
- To bake, Bake at 400 degrees F for 20 to 25 minutes. Broil to crisp for a minute.
- Serve as snack or breakfast with chutneys, sriracha, ketchup, vegan tzatziki, vegan cucumber raita or ranch.
Brown Rice Salad with Dill 😉
- 3/4 cup brown rice, cooked
- 2 cups green beans or haricot vert, cut into one-inch pieces.
- 1 cup button or crimini mushrooms, sliced
- 2 cups frozen or canned lima beans (use any other bean as a substitute. Chickpeas or red kidney beans would be great in this)
- 1 small onion, thinly sliced
- 1 tsp coconut oil
- 1 cup fresh dill, thick stems removed, leaves chopped
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 2 dry red chilies
- 1 tsp ground black pepper
- Juice of one large orange
- 2 tbsp balsamic vinegar
- 10 cashew nuts
- 1 tsp coconut oil
- Salt to taste
Make the dressing:
- Heat 1 tsp of the coconut oil and add the coriander seeds and cumin seeds. Saute for about two minutes over medium-high heat until they start to turn color. Remove to a blender.
- Add to the blender the red chillies, orange juice, balsamic vinegar, cashew nuts and salt and ground black pepper.
- Blend until the dressing is smooth and creamy.
Make the rice:
- In a saucepan, heat the oil and add the onions with some salt and ground black pepper. Saute over medium-high heat for about five minutes or until the onions are translucent but not turning color. Add the mushrooms, green beans and lima beans and mix well.
- Let the vegetables cook about 5 minutes or until the beans are tender but not mushy.
- Add the cooked brown rice, dill, and the salad dressing. Mix everything well together. Turn off heat.
Serve warm or cold.
Recipe Source: www.holycowvegan.net
Red kuri squash soup with cumin, coriander & coconut
- 1 (2 lb) red kuri squash
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- ¼ teaspoon cinnamon powder
- ¼ teaspoon nutmeg powder
- ½ teaspoon chipotle powder
- 1 tablespoon tamari
- 1 tablespoon rice vinegar
- 1 can (400 ml) coconut milk
- 2 garlic cloves
- 1 tablespoon chunk ginger
- 3 cups vegetable broth or more, depending on your preference
- ½ cup walnuts (optional)
Preheat the oven to 350 degrees. Chop the squash into 1-inch cubes (no need to peel). Toss the cubes with the cumin, coriander, cinnamon, nutmeg, chipotle, tamari and vinegar. Bake for 30-40 minutes or until tender all the way through. Transfer the baked squash to a blender and blend with the rest of the ingredients (you might need to do it in two or three batches if your blender is smaller or less powerful). If you need to add more broth, go ahead. Mine was super thick and that’s how I like it. Also: be careful not to over-blend, otherwise the soup will get glue-y. Once blended to a smooth, creamy consistency.
Serve with avocado toast, crackers, as a sauce for vegetables or pasta, or however you like!
Recipe Source: http://amp.gs/ZdaH
Cumin Seeds, Fennel Seeds & Coriander Seeds Water
Take 2 liters of water in a large vessel. Add 1 teaspoon each of:
– cumin seeds
– fennel seeds
– coriander seeds
and boil for 10 minutes. Cool, strain and drink all day. This water stays in good condition at room temperature for 6-7 hours.
Recipe Source: http://amp.gs/Zr0R
Sweet Corn Curry
An easy vegan curry that highlights the flavor of sweet summer corn. Warming spices, coconut milk, tomato, and a hint of lemon make this sweet corn curry a flavorful and satisfying meal.
For the spice mix:
- ¼ tsp cumin seeds
- ¼ tsp fenugreek seeds
- 1 and ½ tsp coriander seeds
- ¼ tsp paprika
- ¼ tsp smoked paprika
- ¾ tsp ancho chili powder
- ¼ tsp garam masala
- ¼ tsp turmeric powder
- 1/8 tsp ground black pepper
- ¼ tsp salt
For the vegan sweet corn curry:
- ½ tbsp grapeseed oil
- 1 large white onion finely chopped
- 2 small green chilis thinly sliced
- 2 cloves garlic minced
- ½ inch of ginger minced
- spice blend (see above)
- 3 cups fresh raw sweet corn kernels
- 2 cups finely chopped fresh tomatoes (about 10 oz.)
- 1 cup full-fat coconut milk
- juice of ½ of a lemon
- salt to taste
- ¼ cup chopped fresh cilantro
- cauliflower rice for serving
For the spice blend:
1. Roast the cumin seeds, fenugreek seeds, and coriander seeds in a dry skillet over medium heat, stirring frequently, until the spices are fragrant and the coriander seeds start to take on a golden color, about 2-3 minutes. Remove from the heat.
2. Transfer the seeds to a grinder along with the rest of the spice mix ingredients, and blend into a fine powder. Set aside.
For the sweet corn curry:
1. Warm the oil in a saucepan or large skillet over medium-low heat. Add the onion and a pinch of salt, and cook, stirring occasionally, until the onion is translucent, about 5-7 minutes.
2. Add the green chili, garlic, and ginger, and stir. Cook for 1 minute more.
3. Add the spice blend and stir. Cook until fragrant, about 30 seconds, then stir in the corn kernels and cook for 2 minutes.
4. Add the tomato and ½ cup of the coconut milk. Bring to a gentle boil, then reduce the heat back down to medium low, and cover the pan. Simmer, stirring occasionally, until the tomatoes are well broken down and the corn is cooked through, 20-30 minutes.
5. Uncover the pan and stir in the lemon juice and remaining coconut milk. Cook for another 2-3 minutes to warm the mixture. Season to taste with plenty of salt. Stir in half of the chopped fresh cilantro, and use the other half for garnishing on top. Serving suggestion: cauliflower rice!
Recipe Source: http://amp.gs/pHu7
- 1 cup Tahini
- 2 medium zucchini
- 1 lemon
- ½ teaspoon citric acid
- 2 tablespoons of garlic paste
- 1 teaspoon cumin
- ½ teaspoon sea salt
- ¼ teaspoon pepper
- 1 tablespoon of olive oil
1. Peel and chop your zucchini and add to the bowl of your food processor.
2. Juice your lemon and add half of the lemon juice to start to the zucchini.
3. Add the tahini, citric acid, garlic paste, cumin, sea salt and pepper and blend slowly adding the olive oil while blending.
4. Taste the hummus and see if the seasoning needs some adjustment. 5. You may need to add a little more of the reserved lemon juice or possibly salt. You can tweak it to your taste.
6. Garnish with a drizzle of olive oil.
7. Serve with veggies and pita chips or use as an addition to salads or sandwiches.
Recipe Source: http://amp.gs/B7GC
This classic hummus recipe is quick and easy to make, it’s naturally gluten-free and vegan, and it tastes SO fresh and delicious!
- 1 (15 oz.) can chickpeas (garbanzo beans), rinsed and drained
- 2 cloves garlic, peeled and smashed
- 3 tablespoons tahini
- 1-2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon ground cumin
- pinch of salt and freshly-cracked black pepper (to taste)
- 1/4 cup water, or more if needed
- optional topping ideas: extra drizzle of olive oil, chopped fresh parsley, crushed red pepper flakes, smoked paprika, toasted pine nuts, chopped roasted red peppers, basil pesto
- Add first seven ingredients (chickpeas thru salt/pepper) to a food processor, and blend until smooth. Add in the water and continue blending until the hummus reaches your desired consistency, adding additional water if needed.
- Garnish with optional toppings and serve immediately, or refrigerate in a sealed container for up to 3 days.
Spanish-style quinoa stuffed peppers
- 1 cup (168 g) quinoa, thoroughly rinsed and drained
- 2 cups (460 ml) water
- 3 large red, yellow, green or orange bell peppers, halved, seeds removed
- 1/2 cup (120 g) tomato paste, plus more for serving
- 1 tsp cumin
- 1/2 tsp black pepper
- 1/2 tsp red pepper
- 2 garlic
- 1 diced red onion
- 1 cup (168 g) canned black beans
- 1 cup (168 g) whole kernel corn, drained
- 1 ripe avocado, sliced
- Fresh lime juice
- Hot sauce
- Cilantro, chopped
1. Add quinoa and water to a saucepan and bring to a boil over high heat. Once boiling, reduce heat, cover, and simmer until all liquid is absorbed and quinoa is fluffy – about 20 minutes.
2. Preheat oven to 375 degrees F (190 C) and lightly grease a 9×13 baking dish or rimmed baking sheet.
3. Brush halved peppers with a neutral, high heat oil, such as grape seed, avocado or refined coconut.
4. Add cooked quinoa to a large mixing bowl and add remaining ingredients – salsa through corn. Mix to thoroughly combine then taste and adjust seasonings accordingly, adding salt, pepper, or more spices as desired.
5. Generously stuff halved peppers with quinoa mixture until all peppers are full.
6. Bake for 30-40 minutes.
7. Serve with desired toppings (listed above) or as is. Best when fresh, though leftovers keep covered in the refrigerator for 2-3 days. Reheat in a 350-degree F (176 C) oven until warmed through – about 20 minutes.
Serving size: 2 halves Calories: 311 Fat: 3.4g Saturated fat: 0g Carbohydrates: 59g Sugar: 8.2gSodium: 498mg Fiber: 11.5g Protein: 14.4g