https://www.exceedinglyvegan.com/vegan-recipes/breakfast/vegan-spinach-crepes-tahini-dressing

Tahini Mint Dressing:

• 6 tablespoons tahini
• ¾ cup water
• 1-2 garlic cloves, roughly chopped (adjust to taste)
• 3 tablespoons lemon juice
• ¾ teaspoon salt
• Black pepper to taste
• ½ cup mint leaves
• ½ cup parsley, leaves and stems

Tahini Mint Kale Salad:

• 1 batch tahini mint dressing
• 1 large bunch curly kale, stems removed and finely chopped
• ⅓ cup currants (or raisins)
• 1½ cup chickpeas

lemon pepper tempesh

favorite lemon pepper baked tempeh cubes

Author: Gena Hamshaw

Recipe Type: Side Dish

Cuisine: Vegan, Gluten Free

Prep Time:  5 Mins

Cook Time:  20 Mins

Total Time:  25 Mins

Serves: About 2 Cubes, Or 4 Servings

 

5.0 from 5 reviews

.

Ingredients

• ¼ cup lemon juice
• 2 tablespoons low sodium tamari
• 1 teaspoon Dijon mustard
• 2 teaspoons agave or maple syrup
• 1 tablespoon olive oil
• ¼ teaspoon (heaping) black pepper, plus extra.
• 1 8-ounce block tempeh, cut into cubes (or strips)

Instructions

1. Whisk all of the ingredients except for the tempeh together in a small bowl. Place the tempeh cubes in an airtight storage container and pour the marinade over them. Cover and shake the container so that the tempeh is coated on all sides. Allow the tempeh to marinate for at least two hours in the fridge, or up to a day (I usually do it overnight).
2. Preheat your oven to 350F. Place the tempeh cubes on a parchment lined baking sheet and give them an extra turn of black pepper. Bake the tempeh for 15-20 minutes, or until the edges of the cubes are golden brown, flipping the cubes over halfway through baking. Serve.

Notes

Leftover tempeh cubes will keep in an airtight container in the fridge for up to 4 days.

Nutritionist's Chicken Marbella

1/2 cup dry white wine
1/2 cup defatted reduced sodium chicken broth
1/2 cup pitted prunes
1/4 c packed dark brown sugar
1/4 cup red wine vinegar
1/4 cup pitted spanish green olives
4 cloves garlic finely chopped
1 TB olive oil
2 tsp dry oregano
salt & pepper to taste
4 boneless skinless chicken breasts, about 1 lb
1/4 cup drainer capers

1. preheat oven to 400 degrees. Combine wine, broth, prunes, brown sugar, vinegar, olives, garlic, oil, oregano in a saucepan & bring to a simmer. simmer uncovered for 10 minutes. season to taste with salt & pepper.
2. Place chicken breasts in a large shallow baking dish. Pour sauce over, turning to coat. Scatter capers over top. bake til chicken is no longer pink in the center, 30-35 minutes. 

4 servings 295 cal/serving. 28 gms protein, 7 gms fat, 29 gms carbs, 580 mg sodium

Indian Chick Pea Entree

My Riff: DOUBLE THIS & INCREASE the vegetables! You'll get 6 servings (or 4 Man-Size ones).

1. I followed Vegan Richa's directions exactly--Vitamixing the onion, ginger & garlic with water until smooth. Sounds weird--but, it works.

2. I DID use the 1 teaspoon of oil to blend all the spices until fragrant. I've done this previously with water & it's just not the same, IMHO.

3. I used Eden Soy Milk Unsweetened for a creamy texture---AND instead of adding in 1 1/2 cups of broth or water, I used 3/4 cup of Imagine No-Chicken Low-Sodium Broth + 3/4 cup of Eden Soy Milk.

Here's my ingredient "Riff" list for the DOUBLED RECIPE. Use Vegan Richa's recipe for the instructions. http://bit.ly/1q8QQ57

1/2 cup chopped onion
8 cloves of garlic
2 inch knob of ginger--sliced for easier blending

1 tsp oil
1 tsp ground cumin
1 tsp ground coriander
1 tsp cinnamon
1 tsp cardamom (optional)
1/2 tsp or more cayenne
1 tsp turmeric
6 tbsp or more peanut butter or almond butter
1 cup non dairy milk (I used Eden Unsweetened Soy Milk)

PLUS: 1 1/2 cups combo (1/2 of each) water or broth (I used Imagine No-Chicken Low-Sodium) AND Eden Soy Milk Unsweetened (or non-dairy milk of your choice)

1 1/2 red bell peppers, sliced
1 1/2 cups of sliced carrots
1 1/2 cups of sliced summer squash or zucchini
2-15 oz cans chickpeas drained and washed, or 3 cups cooked
½-1 tsp or more salt
2 tsp or more sugar or other sweetener of choice
2 tsp lime juice
1/2 cup chopped cilantro (or use 2 tbsp thai basil)
pepper flakes to taste

You can serve this on rice or a grain of your choice--OR NOT!

You're going to LOVE THIS!

·  CAULIFLOWER SOUP

1 head cauliflower, cut into pieces

·  3 carrots, coarsely chopped

·  1 cup coarsely chopped celery

·  2 leeks, coarsely chopped

·  2 cloves garlic, minced

·  2 tablespoons Dr. Fuhrman's VegiZest (or other no salt seasoning blend such as Mrs. Dash, adjusted to taste)

·  2 cups carrot juice

·  4 cups water

·  1/2 teaspoon nutmeg

·  1 cup raw cashews or 1/2 cup raw cashew butter

1.     ·  5 cups chopped kale leaves or baby spinach

2.      

3.     Place all the ingredients except the cashews and kale in a pot. Cover and simmer for 15 minutes or until the vegetables are just tender. Steam the kale until tender. If you are using spinach there is no need to steam it; it will wilt in the hot soup. In a food processor or high powered blender, blend two-thirds of the soup liquid and vegetables with the cashews until smooth and creamy. Return to the pot and stir in the steamed kale (or raw spinach).

CREAMY THAI CARROT SOUP WITH BASIL

If you’ve ever wished you could drink peanut sauce through a straw, this is the soup for you.

Since discovering Thai food years ago (as inauthentic as it may be in my world), I’ve fallen in love. I make Pad Thai for dinner (find our go-to recipe in our 31 Meals Cookbook) several times a month, primarily because we love any and every excuse to douse things in peanut sauce.

I love serving our Pad Thai with loads of fresh diced carrots for added crunch and nutrition. Carrots drizzled in Sriracha and peanut sauce is a trifecta of flavor perfection. If you’ve not experienced it, please do (immediately).

I think you know where I’m going with this…

Carrot soup, you guys.

Carrot soup PLUS peanut butter, chili garlic sauce and basil. LIT’rally like drinking peanut sauce through a straw but with far less guilt and way more nutritiounal value. For the win!

Benefits of this recipe:

30 minutes
7 ingredients (plus desired toppings)
Super easy
Mega healthy
So creamy
Perfect use for spring carrots and fresh basil
Feeds a crowd with ease
Freezes well for easy dinners/lunches later on

Plus, look at how gorgeous and colorful it is! Beta carotene much?

So what does it taste like?! It’s

Creamy
Velvety
Comforting
Not too spicy
Perfectly sweet
Super flavorful
Peanut butter-y
Healthy
And the perfect light dinner or lunch

I highly recommend topping yours with a combination of the following things:

– Full fat coconut milk – for an extra touch of creamy decadence/sweet coconut flavor
– Sriracha or chili garlic sauce – for extra heat
– Fresh basil, cilantro or mint – for a fresh boost of herbacious flavor
– A bit of agave or brown sugar – for added sweetness

If you make this soup, let me know what you think in the comments or by taking a picture and tagging it #minimalistbaker on Instagram! I’d love to see. Cheers to healthy eats, friends!

4.8 from 69 reviews

CREAMY THAI CARROT SOUP WITH BASIL

 

PRINT FRIENDLY VERSION

Prep time

5 mins

Cook time

25 mins

Total time

30 mins

 

Thai-inspired, 7 ingredient, 30-minute carrot soup that’s creamy, vegan + gluten free, perfectly sweet and spicy and so delicious.

Author: Minimalist Baker

Recipe type: Soup, Entree

Cuisine: Vegan, Gluten Free, Thai

Serves: 4

Ingredients

• 1/2 1 large yellow onion, chopped
• 3 cloves garlic, diced
• 1 pound carrots, scrubbed (or peeled) and chopped (~4 cups)
• Salt and Pepper
• 2 cups Veggie Stock + 2 cups water
• 1/3 cup creamy or crunchy salted natural peanut butter (use less for a less intense PB flavor)
• 2 tsp chili garlic sauce (use less for less spice)
• TOPPINGS: Fresh basil, cilantro, or mint; coconut milk; brown sugar or agave nectar (sub honey if not vegan); Sriracha hot sauce
• (NOT LISTED: Coconut or Olive Oil for sauteing)

Instructions

1. Heat a large pot over medium heat.
2. Dice onion and garlic. Add to pot with 1 Tbsp coconut or olive oil (or nonstick spray). Add carrots and cook for 5 minutes.
3. Season with a healthy pinch each salt and pepper, then add veggie stock and 2 cups of water and stir.
4. Bring to a low boil, then reduce heat to a simmer. Cover and cook for 20 minutes, or until veggies are tender (test by cutting a larger piece of carrot in half – it should cut with ease).
5. Transfer to a blender (or use an immersion blender) and blend until smooth and creamy. (Cover with a towel in case your lid leaks any soup while blending.)
6. Add peanut butter and chili garlic sauce to the blender and blend to combine, using a ‘puree’ or ‘liquify’ setting if you have it.
7. Taste and adjust seasonings as needed. For a touch of added sweetness, add a Tbsp or so of brown sugar, maple syrup or agave nectar (or honey if not vegan). Add more chili garlic sauce for more heat.
8. Serve immediately with fresh basil or herbs of choice. A drizzle of coconut milk will add a creamy, sweet touch. Serve with sriracha for extra heat.