Vie De La Vegan https://viedelavegan.com The Vegan Life Sat, 03 Oct 2020 16:53:27 +0000 en-US hourly 1 https://wordpress.org/?v=5.5.1 Cardamom Pancakes with Grapefruit Basil Syrup https://viedelavegan.com/cardamom-pancakes-with-grapefruit-basil-syrup/ https://viedelavegan.com/cardamom-pancakes-with-grapefruit-basil-syrup/#respond Sun, 20 Sep 2020 23:58:07 +0000 https://viedelavegan.com/?p=733

Serves: 2-4
Prep Time: 5 minutes
Cook Time: 10 minutes

Ingredients:

For the Pancakes:
3/4 C (118g) all-purpose flour
1/4 C (37g) spelt flour
2 Tbsp (28g) sugar
1 Tbsp (9g) cardamom
1 Tbsp (12g) baking powder
1/2 tsp (6g) salt
1 C (250ml) oat milk
1 Tbsp (14g) apple cider vinegar
1 tsp (6g) vanilla bean paste or 1 tsp (5g) vanilla extract
2 Tbs (29g) vegan butter (I used Miyoko’s vegan cultured butter)

For the Syrup:
1 cup (322g) pure maple syrup
3 Tbs (43g) fresh grapefruit juice
1 tsp (2g) grapefruit zest
½ cup (10g) basil leaves

Procedure
1. In a medium bowl, combine flours, sugar, cardamom, baking powder and salt.
2. In a liquid measuring cup, combine oat milk, apple cider vinegar and vanilla.
3. Pour the liquid mixture into the dry mixture, while whisking, bit by bit to avoid clumping. Whisk until smooth. Add melted vegan butter. Whisk again.
4. Let batter rest for 30 minutes.
5. Pour about 1/3 cup (64 grams) of batter onto a nonstick pan or griddle over medium heat.
6. When the top begins to bubble and the edges have set, flip the pancake and cook until golden on the reverse side.
7. Meanwhile, heat a small saucepan over low heat. Add the maple syrup, grapefruit juice, grapefruit zest and basil leaves to the saucepan and simmer for 20 minutes.
8. Remove the syrup from heat and strain into a heat-proof container to serve alongside the pancakes.
9. Drizzle the grapefruit basil syrup over your pancakes and enjoy!

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Pumpkin Shakshouka https://viedelavegan.com/pumpkin-shakshouka/ https://viedelavegan.com/pumpkin-shakshouka/#respond Fri, 18 Sep 2020 14:17:20 +0000 https://viedelavegan.com/?p=725 It’s the start of the spooky season, and I can’t wait for things to get into full-swing! The fall breeze, sipping cider under a blanket, nothing beats it. Bring in our star of the season: pumpkin. Now, I love shakshouka, but tomatoes are going out of season, and we support seasonality here! Shakshouka translates to ‘all mixed up’, and our version includes ripe pumpkin and roasted peppers, along with a few spices to give it that razzle-dazzle.

You’ll need some pita to sop up this rich, creamy sauce, so be prepared!

Pumpkin Shakshouka

1 can Pumpkin puree
2 cups oat milk
1 can Canned garbanzo beans
1 teaspoon Turmeric
1 teaspoon Oregano
2 teaspoons Smoked paprika
½ teaspoon cumin
1 yellow Onion
2 bell pepper Bell peppers (any color)
3 cloves Garlic
1 bunch Cilantro
½ block Tofu
3-4 olives (optional)
Pita bread (optional)
Olive oil for cooking

Slice the onion, garlic, and peppers into thin strips.
In a large saute pan, heat 1 tablespoon oil on medium high heat.
Add the pepper in with a pinch of salt and cook for 2-3 minutes, until charred on one side.
Mix with a wooden spoon and cook again for another 2 minutes.
Turn the heat to medium low and add the turmeric, cumin, oregano, and smoked paprika, along with another pinch of salt.
After cooking for another minute, add in the chickpeas and oat milk. Scrape in any bits from the bottom of the pan.
Turn the heat up to a medium heat and mix in the pumpkin puree to incorporate.
Once thickened, add in the olives and tofu to warm through.
Serve with warm pita or over rice for a comforting, delicious meal!

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Chipotle Chickpea Tostadas https://viedelavegan.com/chipotle-chickpea-tostadas/ https://viedelavegan.com/chipotle-chickpea-tostadas/#respond Mon, 14 Sep 2020 12:31:20 +0000 https://viedelavegan.com/?p=706 Tostadas are tortillas that have been toasted or fried until crispy before they’re piled with toppings. These tostadas are topped with crispy spiced chickpeas, crunchy slaw, and a whipped avocado crema that puts a delicious vegan spin on taco night! This is the perfect light dinner for two but can be easily doubled to feed four.

vegan chickpea tostadas with avocado cream
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Chipotle Chickpea Tostadas

Tostadas are tortillas that have been toasted or fried until crispy before they're piled with toppings. These tostadas are topped with crispy spiced chickpeas, crunchy slaw, and a whipped avocado crema that puts a delicious vegan spin on taco night! This is the perfect light dinner for two but can be easily doubled to feed four.
Course Main Course
Cuisine Mexican
Keyword chickpeas, tostadas, Vegan
Prep Time 5 minutes
Cook Time 20 minutes
Servings 2 people
Author laurajeha

Equipment

  • blender

Ingredients

For the Chickpeas:

  • 1 19 oz can of chickpeas rinsed and drained
  • 1/2 tsp chipotle chili powder
  • 1/4 tsp each of chili powder, garlic powder, onion powder, smoked paprika, cumin, and salt
  • 1/8 tsp sugar
  • 3 tbsp olive oil extra virgin

For the Avocado Crema:

  • 2 avocados ripe
  • 1 tbsp pickled jalapenos
  • 1 tbsp pickled jalapeno brine
  • 1 tbsp lime juice
  • 1 garlic clove grated
  • 1/4 tsp kosher salt

For the Cabbage Slaw:

  • 2 cups shredded purple cabbage
  • 2 tbsp lime juice
  • 2 tbsp chopped cilantro
  • 1/8 tsp kosher salt
  • 6 corn tortillas

Instructions

  • In a medium-sized bowl, combine the chickpeas spices, salt and sugar, and mix until chickpeas are well coated in the spices. Heat 3 tbsp olive oil in a large non-stick skillet over medium-high heat. Once the oil is hot and shimmering, add in the chickpeas, and cook, stirring occasionally until they are golden and crisp, about 15 minutes.
  • While chickpeas are cooking, make the avocado crema and slaw. For the crema, add all ingredients to a small blender* and blend until smooth. For the slaw, combine the shredded cabbage, lime juice, chopped cilantro and salt in a bowl, and toss lightly.
  • Set the oven to broil. Arrange the six tortillas on a large baking sheet and brush the top of each with a little vegetable oil. Place the baking sheet on the top rack of the oven, and broil until crispy, about 5 minutes.
  • To assemble the tostadas, spread the avocado crema onto the tortillas, and layer the cabbage slaw and warm chickpeas on top.

Notes

* An immersion blender or food processor would also work here.
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Strawberry salsa with toasted pita bread https://viedelavegan.com/strawberry-salsa/ https://viedelavegan.com/strawberry-salsa/#respond Sun, 13 Sep 2020 03:47:47 +0000 https://viedelavegan.com/?p=623 Strawberry salsa with toasted pita bread is a tasty summer snack and a fun add on to your party. This strawberry salsa with kiwi and onions gives a fresh and delicious punch to your snack which can be paired with perfectly toasted pita bread.

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Strawberry Salsa with Toasted Pita Bread

Strawberry salsa with toasted pita bread is a tasty summer snack and a fun add on to your party. This strawberry salsa with kiwi and onions gives a fresh and delicious punch to your snack which can be paired with perfectly toasted pita bread.
Course Appetizer
Prep Time 5 minutes
Cook Time 8 minutes
Servings 2
Calories 272kcal

Ingredients

  • 1 Cup Strawberries chopped
  • 1 Kiwi fruit chopped
  • 1/4 Cup Red Onions chopped
  • 1/2 Teaspoon Lime juice
  • 2 Teaspoons Cilantro chopped
  • 1/8 Teaspoon Salt
  • 1/8 Teaspoon Black pepper
  • 2 Pita bread
  • 1 Teaspoon Olive oil

Instructions

  • Preheat oven to 375*F
  • Wash, clean and chop strawberries, kiwi and red onions.
  • Add chopped strawberries, kiwi, red onions, lime juice, cilantro, salt & pepper.
  • Mix gently, add lime juice and keep aside.
  • Take the pita bread and brush with olive oil. Cut into triangles.
  • Place the pita slices in the oven and bake for 5 minutes. After 5 minutes, flip the pita slices and bake for 3 more minutes.
  • Remove pita slices from oven and serve with strawberry kiwi salsa.
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Christmas Tree Pancake Stack [Vegan, No Added Sugar] https://viedelavegan.com/christmas-tree-pancake-stack-vegan-no-added-sugar/ https://viedelavegan.com/christmas-tree-pancake-stack-vegan-no-added-sugar/#respond Thu, 10 Sep 2020 18:16:44 +0000 https://viedelavegan.com/?p=683

I coloured the pancakes green naturally with some spinach and decorated them with coconut butter “tinsel” and goji berry “baubles”. I was about to take the photos when I realised, “Oh no, they need a star on top!”. A quick scan of my fridge led me to using some sliced rockmelon to quickly free-hand some little stars, but you could use any yellow/orange/white fruit you have on hand. Bananas, apples, nectarines, mangoes, pineapple…anything would work well 🙂

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Christmas Tree Pancake Stack [Vegan, No Added Sugar]

Festive pancakes shaped into Christmas trees. Vegan, no added sugar, healthy, can be gluten free.
Recipe type: Breakfast
Serves: 3-4 serves
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 2 cups oats
  • 1 tsp cinnamon
  • 1 large ripe banana
  • 1/2 cup spinach, fresh or frozen
  • 1 1/2 cup water
  • 2 tbs coconut butter + 1 tbs warm water if needed
  • 2 tbs goji berries
  • Slice of rockmelon (or other yellow/orange/white fruit, for the stars)

Instructions

  • Preheat a cast-iron griddle or frying pan, greased lightly with a splash of extra virgin olive oil.
  • In a high speed blender, blend the oats, cinnamon, banana, spinach and water until smooth.
  • Use a spoon to make different sized circle pancakes with the batter – I made an assortment of about 5 different sizes, this doesn't need to be perfect!
  • Fry for about 2 minutes over low-medium heat and flip, fry for another 1-2 minutes and remove from heat.
  • Repeat with the remaining batter.
  • When the pancakes are all cooked, stack into Christmas trees by ordering from largest to smallest (I made 3 stacks but you could get 4 smaller stacks out of this recipe).
  • Melt the coconut butter and if it's still not very runny, mix with a bit of warm water as needed.
  • Scoop into a piping bag (or use a ziplock bag and snip off the corner) and decorate the stack like tinsel, adding a big dollop on top to hold the "star".
  • Place goji berries on top of the coconut butter "tinsel" to stick on the trees.
  • Slice 1 star for each pancake "tree" out of the rockmelon (or other fruit) using a sharp knife, or marzipan cutters, and place on the dollop of coconut butter at the top.
  • Serve immediately.
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Vegan Parmesan Cheese https://viedelavegan.com/vegan-parmesan-cheese/ https://viedelavegan.com/vegan-parmesan-cheese/#respond Thu, 10 Sep 2020 13:08:04 +0000 https://viedelavegan.com/?p=660

Attempting to create a vegan parmesan cheese is a hard task for sure. Parmesan has a complex and strong flavor that fills your mouth; its salty, sweet, acidic, and umami, since it contains a lot of natural MSG. However, with this recipe, we are covering all of our bases to bring you a delicious vegan parm that hits all of the notes: nutty, cheesy, and umami. Use it as a topping for your favorite foods or as a seasoning for recipes like our Eggplant Parmesan Sandwich with Arugula.

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Vegan Parmesan Cheese

An almond, nutritional yeast, MSG and garlic powder vegan parmesan cheese.
Cuisine Italian
Keyword Cheese, Vegan
Prep Time 10 minutes
Servings 1
Author abril.macias

Ingredients

  • 1/2 cup blanched almond flour 
  • 2 ½ tbsp 2 ½ nutritional yeast
  • 1 tsp kosher salt
  • 1/2 tsp MSG
  • 1/2 tsp sugar
  • 1/2 tsp garlic powder
  • 1/2 tsp lemon juice (optional)

Instructions

  • Add all the ingredients to a bowl and stir.
  • If you like the acidity, add the lemon juice and stir again.
  • Sprinkle over the dishes of your choice, or try our recipe for Eggplant Parmesan Sandwich with Arugula.
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Eggplant Parmesan Sandwich with Arugula https://viedelavegan.com/eggplant-parmesan-sandwich/ https://viedelavegan.com/eggplant-parmesan-sandwich/#respond Thu, 10 Sep 2020 13:06:49 +0000 https://viedelavegan.com/?p=668

This 100% vegan sandwich is simply delightful. It is soft, crunchy, moist; everything you hope for in a sandwich. It features a fried eggplant with vegan parmesan and panko breading, a spreading of garlic mayo and green olive tapenade, a bottom of baked confit cherry tomatoes, and fresh arugula. If you want to make your own vegan parmesan for the sandwich, check out our recipe here.

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Eggplant Parmesan Sandwich with Arugula

Deep fried eggplant with parmesan breading sandwich, with garlic mayo, green olive tapenade, confit cherry tomatoes, and fresh arugula.
Course Main Course
Cuisine American, Italian
Keyword Sandwich, Vegan
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 1
Author abril.macias

Ingredients

  • 3 tbsp vegan mayo
  • 1/4 tsp garlic powder
  • 1 slice large eggplant (about 1" thick and 7" long) without the skin
  • Kosher salt
  • Freshly ground black pepper
  • 2 ½ tbsp 2 ½ tablespoons olive oil
  • 1/2 cup cherry tomatoes
  • 1/2 tbsp honey
  • 1/4 tsp fresh thyme leafs
  • 1/4 cup vegan parmesan cheese
  • 1/4 cup panko breading
  • 1/4 cup AP flour
  • 3 tbsp vegan Greek yogurt
  • Sunflower or canola oil for frying
  • 1 1/2 tbsp green olive tapenade
  • Fresh arugula
  • 1 7" hoagie roll, split in half lengthwise, toasted (or the bread of your choice)

Instructions

  • Preheat the oven to 350 F/180 °C.
  • Combine the vegan mayo with the garlic powder on a small plate and set aside.
  • Season eggplant slice with salt and pepper. Heat 1 tablespoon olive oil in a skillet over medium heat and seal the eggplant on both sides. Once golden, lower the temperature and cook for one minute for each side over low heat. Transfer to a plate to rest. Allow to cool completely.
  • Mix 1 tablespoon olive oil, ½ tablespoon honey, ¼ teaspoon thyme leafs, and a pinch of salt. On an oven tray covered with parchment, place the cherry tomatoes and coat them with the honey and thyme dressing. Bake for 15 minutes at 350 F/180 °C and reserve.
  • Prepare your breading mix. Combine the panko breading and the vegan parmesan cheese and place on a large plate. Mix the vegan Greek yogurt, ½ tablespoon of olive oil, and a big pinch of salt in a small bowl. Mix the AP flour with a big pinch of salt and pepper in a medium bowl.
  • Soak up the excess moisture of the eggplant with kitchen paper. Cover with flour, shake off excess. Coat with vegan Greek yogurt on all sides. Finally, cover with the panko and parmesan breading. Press the slice against the breading well, making sure it’s coated all the way around. Deep fry on a cast iron skillet with sunflower or canola oil at 350 F/180 °C, the oil should cover at least 3" high of the skillet. Each side should take about 1 minute and a half. Once golden, transfer to a wire rack.
  • Cut the bread roll open. Spread reserved garlic vegan mayo on both slices. Spread tapenade on the top slice. Place the baked cherry tomatoes on the bottom slice. Top with the fried eggplant and arugula leafs, then close up the sandwich.
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Christmas Pudding [No-Bake, Vegan, Gluten-Free] https://viedelavegan.com/christmas-pudding-no-bake-vegan-gluten-free/ https://viedelavegan.com/christmas-pudding-no-bake-vegan-gluten-free/#respond Tue, 08 Sep 2020 18:42:58 +0000 https://viedelavegan.com/?p=649 This Christmas pudding is:

  • super easy to make
  • only 5 ingredients
  • HEALTHY
  • naturally sweetened with fruit
  • no-bake
  • gluten-free
  • vegan

The hardest part is leaving it overnight to set! You could probably leave it for a minimum of 3 hours if you really can’t wait 😉

I served our Christmas pudding with coconut cream and cherries. You could sweeten the coconut cream or mix in some vanilla extract if desired, but we are coconut lovers here and just enjoyed the coconut cream as is.Try this pudding with some vegan icecream if you like 🙂

For the dried fruits in this recipe, I used roughly equal amounts of sultanas, dates and prunes, but you can use whatever dried fruits you have! Apricots, currants, even some bits of dried apple or pineapple would be lovely! Just make sure they are unsulphured if this is a concern for you 🙂

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Christmas Pudding [No-Bake, Vegan, Gluten-Free]

Recipe type: Dessert
Serves: 4 serves
Prep Time 5 minutes
Cook Time 12 hours
Total Time 12 hours 5 minutes

Ingredients

  • 150 ml orange juice
  • 1 1/2 cup dried fruits (dates, sultanas, prunes; all unsulphured)
  • 1/2 cup pecans
  • 1/2 tsp cinnamon
  • 3/4 cup rolled oats (use certified gluten-free if needed)
  • To serve: coconut cream, cherries, vegan icecream, etc. as desired

Instructions

  • In a high speed blender or food processor, blend all ingredients until all combined into a sticky dough (if your food processor isn't the greatest, blend the oats and nuts first until fine, then add the remaining ingredients).
  • Line a round bowl or pudding dish with baking paper.
  • Scoop the sticky dough into the lined bowl and smooth over the top.
  • Place in the fridge to set overnight, or up to 48 hours (the oats will absorb the moisture during this time).
  • To serve, invert the bowl over a serving plate and remove the baking paper from the pudding.
  • Slice and serve with coconut cream, cherries, vegan icecream, or whatever you like 🙂
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Heart Shaped Pizza & Balsamic Beet Spread https://viedelavegan.com/heart-shaped-pizza-beet-spread/ https://viedelavegan.com/heart-shaped-pizza-beet-spread/#respond Tue, 08 Sep 2020 16:14:40 +0000 https://viedelavegan.com/?p=643 Heart shaped pizza with a pretty pink balsamic beet spread <3

Anyway, to make a heart shaped pizza, I simply poured a few tablespoons of the lentil batter onto the frying pan and quickly spread into a heart shape. I made mini pizzas, but by all means feel free to make full sized heart shaped pizzas, as big as your frying pan will allow!

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Heart Shaped Pizza & Balsamic Beet Spread

Show some love with this heart shaped pizza <3 topped with a tasty balsamic beet spread (I promise you can't taste the beet!). Vegan, gluten free.
Recipe type: Main
Serves: 4 serves
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

Pizza

  • 2 cups dry red lentils
  • 2 cups water
  • 1 tsp dried rosemary
  • 1 tsp sea salt
  • 1 garlic clove

Beet spread

  • 1/3 cup water
  • 1 cup cashews
  • 1 garlic clove
  • 1/2 tsp salt
  • 2 tbs balsamic vinegar
  • 1/3 cup grated beetroot

Toppings

  • Strawberries
  • Radishes
  • Basil
  • Or other toppings as desired

Instructions

Pizza

  • Blend all pizza ingredients in a high speed speed blender (I use an Optimum 9400) until the lentils are broken down.
  • Preheat a frying pan (I use a cast-iron griddle plate) over a low-medium heat – grease with a little splash of olive oil if needed.
  • Spoon a few tablespoons of batter onto the frying pan (if making mini-pizzas – otherwise pour on about ½ cup batter) and use the spoon to shape into a heart.
  • Fry for about 2-3 minutes, until the top is fairly cooked through, and flip.
  • Fry for a further 2 minutes on the reverse side, then transfer to a plate while you repeat with the remaining batter.

Beet spread

  • Blend all beet spread ingredients in a high speed blender until smooth.
  • Spread onto the pizzas.
  • Top with toppings of your choice (I used strawberries, basil and radishes).
  • OPTIONAL: You may bake for 10 minutes but I really enjoyed the raw vegetables on top.
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Watermelon Nicecream https://viedelavegan.com/watermelon-nicecream/ https://viedelavegan.com/watermelon-nicecream/#comments Tue, 08 Sep 2020 14:26:49 +0000 https://viedelavegan.com/?p=636 One night I decided to freeze some watermelon chunks to make some watermelon nicecream in the morning. Best. Idea. Ever. I simply blended up some frozen deseeded watermelon with a bit of coconut cream and lime juice, and it was super tasty! A very cool breakfast 😀 you could add some sweetener if you like (maple syrup, stevia) and mint would also be a refreshing addition!

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Watermelon Nicecream

Serves: 3 serves
Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • Approx 3 cups frozen deseeded watermelon chunks
  • Juice of 1 lime
  • 200 ml coconut cream
  • Optional: sweetener to taste

Instructions

  • Add all ingredients to your high speed blender.
  • Blend, using the tamper to push the chunks towards the blades, until smooth and creamy.
  • Serve immediately.

Notes

Tips for freezing watermelon: make sure you remove all the black seeds before freezing! Freeze in a single layer on a sheet of baking paper so the watermelon doesn’t freeze in one big clump. Once frozen, you can pile it all together in a bag/container to save room in the freezer.
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