My Most Made Recipes

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Vegan MoFo 2013 – Post #12

I don’t have a lot of time today for a post, as I should be spending the day studying for a test I have tomorrow, so I thought I’d just share with you some of the recipes I’ve posted about that I actually make repeatedly. The number is actually pretty small. There are just always so many new and interesting recipes to try that I find it difficult to repeat past ones, even when I really loved them. The ones that I do repeat are usually the ones that were really quick and easy, in addition to tasty.

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I make these Chickpea Flour Omelettes all the time! They are quick, easy, very filling, and easily adaptable to whatever vegetables I have on hand. My favourite fillings include spinach, peppers, something spicy like pickled jalapeños or red pepper flakes, and a bit of Daiya Cheese.

And for a variation, I’ve made these Vegan Scrambled ‘Eggs’ a few times since I discovered them.

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I’ve been making these Easy Hot & Sour Refrigerator Pickles on and off all summer long and they always disappear very quickly! I mostly just eat them as snacks.

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It isn’t a recipe, but I am pretty much obsessed with falafel salads and wraps. (Seriously, search my blog for ‘falafel’ and you’ll see one pop up on almost every What I Ate Wednesday post.) I used to use Casbah Falafel mix, but now I’ve been using the Baked Falafel Burgers from Veggie Burgers Every Which Way. Staples in my falafel salads are cucumbers, peppers, either hummus or tahini sauce, and (lately) Sriracha.

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These Wheat-Free Chocolate Chip Cookies from Veganomicon are a big hit with my family and I. I love the texture and taste from the oat flour and the recipe is really easy. The small batch means you won’t be taking cookies in and out of the oven for hours, and you won’t have too many leftovers to tempt you in the following days.

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This Lower-Fat Chocolate Chip Banana Bread from Veganomicon has been repeated quite a few times in our household, and is a big hit with omnivores and vegan (just me) alike. You can also see it here, with the addition of raspberries!

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This Basic No-Mayo Coleslaw is (in my humble opinion) crunchy, tangy, coleslaw perfection. I make this quite a lot, both for myself and as a contribution to family dinners. My mom and sister have also requested the recipe and made it a few times! 🙂 I find it seriously addictive, in a good way, and it never lasts long.

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And last, but certainly not least is my Avocado Toast with Balsamic Vinegar. Sometimes the simplest things are the best. I make this all the time, at all times of day, and I always thoroughly enjoy it! Hearty crunchy whole grain bread (I prefer Silver Hills), rich creamy avocado, tangy balsamic vinegar and lemon juice, and a punch of spice from the black pepper! Yum yum yum. I think I know what I’m having for lunch today.

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Vegan Scrambled ‘Eggs’? Yes!

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Vegan MoFo 2013 – Post #4 – I’m a little behind already!

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You may have read or seen me mention this amazing Chickpea Flour Omelette! It has quickly become one of my most repeated recipes. Does it taste like eggs? Not really (though the black salt helps), but it is still the best replacement I’ve found for the veggie-filled omelettes I often enjoyed before I went vegan.

So, I knew as soon as I saw this recipe for chickpea flour-based Vegan Scrambled ‘Eggs’ that I had to give them a try!

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I don’t like scallions and I didn’t have any kale, so I left those out. In place, I doubled the mushrooms, and added diced red pepper, jalapeño, and parsley.

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Mine certainly didn’t turn out as pretty as Lauren’s, but they sure were tasty! It’s been over two years now since I’ve had scrambled eggs, but I think the texture of this dish is quite similar.

This is definitely going in my savoury breakfast rotation, and I’m looking forward to many more variations! In fact, I think I’m going to go make this for lunch!

What I Ate Wednesday #134

You know the drill by now. What I Ate Wednesday #134. Random vegan meals. Enjoy!

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Hummus & Veg Sandwich – Toasted Silver Hills bread with roasted red pepper hummus, cucumber, spinach, and lots of black pepper.
Coleslaw (cabbage, Vega Antioxidant Oil, red wine vinegar, black pepper, Dijon mustard) with a falafel burger, red pepper hummus, and cucumber.

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Yogurt Bowl – So Delicious Vanilla Coconut Yogurt with blueberries, hemp hearts, chia seeds, and raw cacao nibs.
Spinach Burger (from Veggie Burgers Every Which Way) on toasted Silver Hills bread with roasted red pepper hummus, Sriracha, and coleslaw (same as above).

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Chickpea Wrap – Chickpeas mashed with balsamic vinegar, italian seasoning, and black pepper, with Daiya Jack Wedge, and cucumbers.
Brown Rice Fruit Salad – Cooked brown basmati rice, sucanat, vanilla extract, cinnamon, blueberries, peach, and hemp hearts.

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Potatoes & Salad – Roasted yellow flesh potatoes (olive oil, Greek seasoning, and paprika). Salad is romaine lettuce, cucumber, orange pepper, pickled jalapeños, red grapes, and balsamic dressing.
Brown Rice Fruit Salad 2 – Cooked brown basmati rice, cinnamon, sucanat, pineapple, blueberries, and hemp hearts.

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Chick’n Strips & Salad – Gardein Chipotle Lime Crispy Fingers, my Easy Hot & Sour Refrigerator Pickles, and salad (romaine, red pepper, avocado, lime juice, Vega Antioxidant Oil).
Red grapes, blueberries, hemp hearts. Half of a Raspberry Lime Mini-loaf (based on this recipe).

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Chickpea Flour Omelette – with yellow pepper, green pepper, spinach, pickled jalapeños, and Daiya Cheddar Wedge.

Like what you see? You may also enjoy What I Ate Wednesday #128, #129, or #130.