Vegan Mango Chutney Tofu Salad

Recipe moved to Little Things are Big click here to be linked.

Mango Chutney

Recipe moved to Little Things are Big click here to be linked.

Nutritional Yeast: It's a Vegan Thang

Moved to Little Things are Big

Vegan Asian Noodle Salad

Moved to littlethingsarebig.com

Best Ever Baked Fries

I love potatoes. I am so glad they are vegan. What would this world be without fries? I love experimenting with baking my own fries. Here is one of my absolute favorite methods. They are great with these sloppy lentils.

1.5 lbs baby yellow dutch potatoes, quartered
2 T olive oil
1 tsp sea salt, fine grind
1/2 tsp garlic
1/2 tsp sugar
1 tsp ground cumin
1/4 tsp turmeric

1. Preheat your oven to 425 F.
2. Mix all of the dry spices together in a small bowl. In a larger bowl mix the potaotes and oil, toss to coat.
3. Pour the spice mixture over the oil coated potatoes and toss to coat.
4. Spread out on a cookie sheet and bake for 30-35 minutes. Open oven once to flip the potatoes.

Enjoy!

The Perfect Marinated and Baked Tofu

recipe moved to Little Things Are Big

Tofu Confessional

Moved to littlethingsarebig.com

Protein-Packed Crazy Woman Quinoa Salad

Recipe moved to littlethingsarebig.com

Garden Eating:Vegan Caprese Salad

recipe moved to littlethingsarebig.com

Ultimate Raw Sprout Salad

 Recipe has been move to Little Things are Big. Click here.

Sprouting 101: How to Start Sprouting

 Article has moved to Little Things Are Big click here.

Roasted Asparagus Spring Salad

Recipe moved to littlethingsarebig.com

Roasted Garlic Hummus

Hummus. Good for dipping and spreading. Kids love it. Adults love it. Nuff said.

2 heads garlic

 2 cans of canned chickpeas, drained

juice of 1 lemon

1/2 cup of tahini

1 1/4 tsp. salt

1 tsp. ground cumin

1/2 cup olive oil , extra for drizzling over garlic heads

1. Preheat the oven to 400 F.  Using a sharp knife, cut off 1/4" of the tops of the garlic bulbs, exposing the individual cloves inside. Place the heads in a large piece of foil, then drizzle with 1 T. of olive oil. Wrap in foil and roast for 30 - 45 minutes or until the cloves are soft. Allow the garlic to cool before you can handle it

2. In a food processor add the garbanzo beans, lemon juice and roasted garlic. Blend until creamy and hummus-y (it's a word, go with it). Don't forget to scrape the sides of the bowl occasionally. 

3. Add the tahini, cumin, and salt. 

4.With the machine running, stream in the olive oil and blend until smooth. Add  1/3 c water if it is too thick.

5. Sprinkle with paprika and drizzle with olive oil 
***Optional, toss in half a cup of kalamata olives or sun dried tomatoes for something a bit different.

~Maria Rose

Dark Hot Chocolate with Coconut Whipped Cream

 I have a little disclaimer, this hot chocolate is dark and only for those who truly appreciate chocolate. I mean, if you simply like chocolate you'll probably like this too, but you could save yourself some time by squeezing vegan chocolate syrup into warm soy milk. This recipe is for the serious.



Vegan Dark Hot Chocolate
Since this is a Valentine's Week recipe I made it for 2, but this recipe easily doubles.

2 T cocoa powder
2 c vanilla almond milk (other vegan milk would work too)
1/2 c vegan chocolate chips
1 tsp vanilla (more if you like)
pinch -o- salt

1. Warm the milk in a pot over medium heat.
2. Slowly whisk in the  cocoa powder until it is well mixed.
3. Add the chocolate chips, stirring until melted.
Add the vanilla and salt. Serve hot with a dollop of coconut cream, recipe follows.

Serves 2

Coconut Whipped Cream
1 can of coconut milk, set in the fridge to separate the cream from the water
2 tsp agave
1/2 tsp vanilla

1. Open the coconut milk and spoon out the thick white coconut cream into a mixing bowl. Discard the water or let your pe-schooler drink it like I did.
2. Add the agave and vanilla.
3. Using a handmixer, beat until fluffy. A minute or so.
4. Spoon into hot chocolate. We also use with blueberries, on pancakes, in coffee, etc.

Makes about 2/3 c





~Maria Rose