Vegan Sun-Dried Tomato Pesto

Pesto

1 Cup Basil
10 Sun-Dried Tomatoes, softened
3 Garlic Cloves
1/4 Cup Pine Nuts (lightly dry toasted, 2 Tbsp for Pesto and 2 Tbsp for Garnishing Pasta)
1/4 Cup Walnuts 
1 and 3/4 Tsp Salt
2 Tsp Black Pepper Powder 
1/2 Cup Water

 Mix the Pesto ingredients in blender and make smooth paste of it.

Note: If using dry, non oil-packed sundried tomatoes, soak the sun-dried tomatoes in 1/2 cup of water for 1 to 2 hours, until very soft. Reserve the soaking water and use it in the pesto

Prepare Pasta

24 oz Gluten Free Pasta
1 Tbsp Salt

Boil 3 quarts of water to a rolling boil. Add Salt.

Cook pasta as per cooking direction on the cover (it asks to cook for 8 minutes, I cooked the pasta for 5 minutes and then added the vegetables and cooked for 5 more minutes).

Few Cauliflower Pieces

Few Broccoli Pieces

1 Carrot

Throw veggies into pasta water 5 minutes before pasta is done.

Assemble The Pasta

1 Box Cherry Tomatoes, halved

Toss the Pasta, Cauliflower, Broccoli, Carrot, Tomatoes and Pesto into mixing bowl, Sprinkle with remaining Pine Nuts.

Taste Note: Tastes AWESOME.
Yields: 12 Cups
Will i prepare it again: Yes

Carrot Spice Muffin

1 and 3/4 Cups Whole Grain Khorasan (Kamut) Flour
1/4 Cup Coconut Sugar
1 Tbsp Ground Flax Seed
1 Tsp Baking Powder
3/4 Tsp Baking Soda
1 Tsp Cinnamon
3/4 Tsp Ground Ginger
1/8 Tsp Ground Cloves
1/2 Tsp Salt

Whisk the dry ingredients in a large bowl.

1/3 Cup + 2 Tbsp Pure Maple Syrup
1/3 Cup Unsweetened Applesauce (Oil Replacer)
1/2 Cup Coconut Milk (The Cream on the top from a Full Fat Can)
 1/4 Cup + 3 Tbsp Water
1 and 1/2 Tsp Pure Vanilla Extract

In a small bowl, whisk together the wet ingredients

Add the wet to the dry and mix until just incorporated. Batter will be thick.

1 and 1/2 Cups Grated Carrots (About 2 Large Sized Carrots)

 
1/2 Cup Raisins, Soaked in Water And Drained (I used both regular and golden raisins)
1/3 Cup Walnuts, Chopped

 Fold in the carrots, raisins and walnuts.

Preheat the oven to 400 degrees F

Line a muffin pan with liners.

Scoop batter into the muffin liners, filling batter to the top.

Bake for about 18 minutes, until a toothpick comes out clean.

Allow to cool for about 10 minutes.

Yields: 12 Muffins
Taste Note: Tastes GOOD.
Source: ohsheglows

Grilled Corn, Peppers & Black Bean Tacos with Creamy Poblano Sauce

1/3 Cup Black Bean

Overnight soak the beans in water.

1/2 Tsp Salt
3 Cups Water

Rinse the beans, cook with salt and water for 4 whistles in pressure cooker. Allow it to cool. Filter the water.

Yields 1 cup cooked beans

4 Poblano Peppers
1 Tsp Olive Oil

Chop the Peppers into 2 lengthwise pieces and remove all the seeds. Coat the peppers in oil and place the peppers cut side down and broil them in the oven for 10 minutes. (My Broil setting is at 500 Degrees F) Remove from oven and when cool to the touch, remove the outer skin.
 

1 Ear Corn

Clean away the husk and silk of an ear of corn.

1 Tsp Olive Oil
1/4 Tsp Salt
1/8 Tsp Chili Powder
 1/8 Tsp Black Pepper Powder

Brush with oil, salt, chili powder and black pepper powder. Set aside. Add corn to the skewer and turn on the stove and turn the heat to low. Show the corn on the flames, turn corn every few minutes until it begins to darken, then remove from the stove.

 Remove corn kernels and keep aside.

Creamy Poblano Sauce

2 Garlic Cloves
1 Tsp Olive Oil

Add garlic with skin on to a small baking dish and drizzle with 1 tsp of olive oil. Broil them in the oven for 10 minutes. (My Broil setting is at 500 Degrees F) Remove and when cool to the touch, squeeze the garlic out of its skin and set it aside.

1 Tbsp Olive Oil
1/4 Cup Onion, Chopped

Heat oil in a pan, add onion and saute for 5 minutes in medium.

2/3 Cup Sour Cream
2 Tbsp Fresh Cilantro
1/2 Tsp Dried Cumin
1/4 Tsp Salt
1/4 Tsp Ground Pepper
Juice from 1 Lime ( 3 Tbsp )

Add the sour cream, 2 poblano peppers, garlic, onion, juice from 1 lime, 2 tbsp cilantro, cumin, salt and pepper to magic bullet. Blend until smooth. Taste and add the seasonings, if needed.

Assemble Taco

12 Corn Tortillas

Heat the tacos in skillet.

1 Cup Green Cabbage, Shredded
1 Cup Purple Cabbage, Shredded

Juice from 1 Lime
1 Avocado
Salsa

2 Tbsp Fresh Cilantro

Source: azgrabaplate
Taste Note: Tastes Good.

Baked Acorn Squash

1 Acorn Squash, Halved and Deseeded

Preheat the oven to 375 F

Brush the oil on the outer skin and interior pulp of the acorn squash.

Place the acorns cut side down on a baking sheet and bake for 45 minutes or until fork-tender. (Bake an additional 10 minutes if needed).

Yields: 4
Taste Note: Would have tasted good, if I was not lazy enough to prepare the fruit and nut toppings. Without that, Please DO NOT prepare this.

Quinoa Pizza with Red Sauce

1 Cup Quinoa

Rinse the quinoa and soak for 24 hours.

Drain and rinse the quinoa again.

1 and 1/4 Tsp Baking Powder
1 Tsp Sea Salt
1/4 Cup + 2 Tbsp Water

Preheat the oven to 425 degrees F

Process the soaked quinoa with baking powder, salt and water for 2 to 3 minutes, until the batter is smooth (no lumps).

Yields: 2 Cups of Batter.

Line a baking sheet with parchment paper and apply coconut oil (very important, otherwise it sticks with the parchment paper) on the the parchment paper.

Pour and spread the batter out to your desired thickness (1/4" - 1/3" thick).

Bake the crust for 10 minutes. Take it out and flip and bake for another 5 minutes.
 

Source: oatmealwithafork

1 Cup Vegan Tomato Pizza Sauce (Red Sauce)
Daiya Vegan Parmesan Cheese

6 Artichoke Quarters Heats, Frozen
1 Zucchini x-small, Chopped in Half Moon Shape
1/4 Red Onion, Chopped Lengthwise
2 Green Onions, Chopped
1 Tomato, Sliced
3 Garlic Cloves, Chopped
1/4 Cup Pineapple, Chopped
6 Basil Leaves, Stripped

Apply sauce on top of the baked crust.

Add cheese on top of the sauce.

Add veggies of your choice.

Bake for 10 more minutes.

Taste Note: Tastes GREAT.
Yields: 1 Pizza
Serves: 2
Source: Pizza Batter adapted from oatmealwithafork

Vegan Tomato Pizza Sauce (Red Sauce)

1 Tbsp Olive Oil
1 Big Onion, Medium Size, Finely Chopped
2 Carrots, Peeled and Finely Chopped (1 and 1/4 Cups )
2 Celery Stalks, Finely Chopped
4 Garlic Cloves, Finely Chopped

3 Cups Tomatoes, Chopped (8 Tomatoes)

1 Tbsp Balsamic Vinegar
2 Tbsp Fresh Basil Leaves, Sliced
1 Tbsp Dried Oregano
3/4 Tsp Salt
1 Tsp Pepper Powder

Heat olive oil in a pan.

Add onion, garlic, carrots, celery and cook, stirring frequently for about 5 minutes.

Stir in tomatoes, vinegar, increase the heat and bring it to boil. Reduce the heat to medium and cook until thickened, about 10 minutes.

Stir in basil, oregano, salt and pepper for about 5 minutes to concentrate the flavors.

Allow it to cool little bit and transfer it to blender and blend.

Use immediately or store the sauce in a clear jar in the fridge (it should keep for up to 2 weeks) or cover and refrigerate for upto 5 days.

Taste Note: Tastes AWESOME. I didn't have Celery, if I add that, I am pretty sure, it will taste even more awesome.
Yields: 2 and 1/4 Cups. I used 1 cup as a Pizza Sauce
Source: vegan-pizza

Spicy Poha

3 Cups Poha

Wash it in water for 2 times. Soak in water for 2 minutes and filter the water.

2 Tbsp Coconut Oil
1/2 Tsp Turmeric Powder

1 Tsp Mustard Seeds
1 Tbsp Channa Dal
1 Tbsp Urad Dal

1/2 Big Onion, Chopped
5 Green Chilies, Chopped into Small Round Pieces
11 Curry Leaves

1/2 Cup Unsalted, Dry Roasted Peanuts

1 and 1/4 Tsp Salt

Pour oil in a heated pan, add turmeric powder and mix well.  Add channa dal, urad dal and fry till the color of the dal changes. Add mustard seeds, when it starts to splutter, add onion, green chilies, curry leaves, salt and fry until the color of the onion changes (about 3 minutes). Add peanuts and mix well. Add soaked poha, mix well.

Juice from 1/2 Lemon / Lime ( 2 Tbsp )
Cilantro, Chopped
1/4 Cup Grated Coconut

Add lemon / lime juice, cilantro, coconut and mix well.

Yields: 6 and 1/2 cups
Serves : 3 as a Meal
Taste Note: Tastes Great
 

Dal Makhani

1 Cup Whole Black Urad Dal
1/2 Cup Kidney Beans

Wash and overnight soak both urad dal and kidney beans.

1 Medium Size Onion, Chopped
2 Medium Size Tomatoes, Chopped
1" Ginger, Finely Chopped
5 Garlic, Finely Chopped

 
4 Cups Water
1 Tsp Cumin Seeds or 1/2 Tsp Ground Cumin
1 Tsp Red Chili Powder
1/2 Tsp Turmeric Powder
1/2 Tsp Garam Masala1 and 3/4 Tsp Salt

In the pressure cooker, add water, cumin seeds or ground cumin, red chili powder, turmeric powder, onion, tomatoes, ginger, garlic, garam masala, salt and cook for 15 whistles.

Allow it to cool. Open the pressure cooker and check the lentils are cooked.

Mash 3/4th of urad dal and kidney beans with potato masher. Add 1 more cup of water. Let dal makhani simmer in the cooker itself without lid for 15 to 25 minutes or more till you get a smooth and creamy consistency and texture.

Few Cilantro Leaves, Chopped, To Garnish

Garnish it with cilantro leaves.

Yields: ? Cups
Taste Note: Tastes Great
Source: vegrecipesofindia