Simple Bean Salad

healthy , vegetarian , salad , vegan , beans , cooking , sidedish

Lindsay's Cooking Adventures

It is a new week and a new month! Welcome to July! This week I’m using black beans. I used canned in all my recipes, but you can always use an equal amount of cooked dry beans. For the first recipe of the week, I made a black bean salad. It is similar to the one from yum and yummer (link here), but simpler. I made up this recipe and you can find all the details below.

This is a delicious bean salad for lunch or dinner. It takes about 15 minutes to prepare which is great for a busy weeknight too. It’s so easy to have a side dish that is full of colour, flavour and texture.

Ingredients:

  • 1 19oz can black beans, drained & rinsed
  • 3/4 cup corn (canned or fresh)
  • 1/2 cup chopped bell pepper
  • 1/4 cup chopped parsley
  • 2 tbsp olive oil
  • 1…

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Veggie Tortilla Wrap

cooking , food , recipe , vegan , vegetarian

Culinary Tripping

Veggie Tortilla Wraps are a great way to satisfy your junk food cravings with a delicious and healthier alternative that is lower in calories, fat and sodium. Being jam-packed with vegetables does not mean that they are boring by any means, you can dress them up with lettuce, coleslaw and a homemade Greek yogurt dressing or yogurt avocado dip.

New year, new me. There will be no more junk food. Don’t we all sat that at some point? We all want to be healthier but such restrictions never seem to be a good idea as it is the best way to failure. It’s like being left alone in a room with a huge button you must not press. You know you want to press that button. I think the better solution is to find a delicious yet healthier alternative you can have instead of going to a fast food restaurant…

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Easy Vegan Curry

Healthy, Recipe, Vegan

Just Like Heaven

It’s January. It’s cold. It’s tempting to order takeaway every night but it’s too soon to give up on those healthy new years resolutions. Well this recipe is perfect-warming, healthy, easy to prepare and delicious. It’s even suitable for those of us who are braving Veganuary (or full time vegans for that matter). This recipe is designed for the cooking novice and is easily adaptable, use whichever vegetables you have or like, and it tastes just as good or better the next day, so it’s great for lunchboxes. Give it a go and let me know how you find it.

Ingredients:(serves 4)

  • 1 sweet potato
  • 1/2 medium butternut squash
  • 1 small red or brown onion
  • 1/2 red pepper 1/2 yellow pepper
  • 1 clove chopped garlic
  • 1 medium chilli, chopped (optional)
  • 400ml can coconut milk
  • 1 tablespoon curry paste
  • 1 tablespoon olive oil

  1. Heat the olive oil in a large frying…

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Cornmeal Waffles

breakfast, cornmeal, cornmeal waffles, food, vegan, vegan waffles, waffles

A Dork With a Fork

Adapted from Thug Kitchen

  • 2 cups non-dairy milk
  • 1 teaspoon apple cider vinegar or lemon juice
  • 1 1/2 cups cornmeal
  • 1 cup all-purpose flour
  • 2 tablespoons brown sugar
  • 1 1/2 tablespoons baking powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 2 tablespoons coconut oil
  • Avocado cooking spray

Heat up waffle iron.

Mix together milk and vinegar/lemon juice in a small glass and set aside. In a large bowl, whisk together the cornmeal, flour, brown sugar, baking powder, salt and cinnamon until they are all combined. Make a crater in the center and add the milk mixture and melted coconut oil. Whisk everything together until there are no more dry spots and only a few lumps.

Coat the plates of the preheated waffle iron with avocado cooking spray. Pour in batter and cook until golden.

Cool and store in freezer. Toast to re-heat and enjoy again.

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Vegetarian Barley Soup

Gluten Free, Recipe, Vegan, Vegetarian

Live With Syd

I LOVE soup. I could eat soup anywhere, anytime, any season. But, unfortunately, there are some drawbacks to my love for soup.

1) Soup has a TON of sodium

The amount of sodium most soups have is quite alarming. If you haven’t taken a look at the quantities on a canned soup label…brace yourself. Thankfully, if you make it yourself you can control the sodium levels. With the availability of low sodium broth and the ability to control your salt proportions, homemade soup is always the healthier option.

2) Vegetarian soup is not always available

More often than not, soup options at restaurants are not vegetarian. Even if it doesn’t have meat in it, the broth is usually chicken.

This vegetarian barley soup is delicious, packed with protein, and filling.

Processed with VSCO with c1 presetGive it a try and let me know what you think!

Ingredients:

  • 1 onion, diced
  • 2 carrots, diced
  • 1 stalk…

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VEGAN GUMBO

olive oil, flour, onion, green pepper, celery stalk, garlic, okra, crushed tomatoes, vegetable stock, mushrooms, thyme, cayenne pepper, bay leaves, chickpeas, kidney beans, white beans, brown lentils, dark miso paste, salt, ground pepper, Brown rice, fresh parsley,

Vegan Overload

5 min Prep Time

55 min Cook Time

1 hr Total Time

Servings 4

Ingredients

¼ cup olive oil

¼ cup flour

1 medium onion, diced

1 small green pepper, diced

1 celery stalk, diced

3 cloves of garlic, minced

2 cups (200 grams) okra, sliced

1 can (400 grams / 14 oz) crushed tomatoes

2 ½ – 3 ½ cups vegetable stock

10 button mushrooms, quartered

½ teaspoon thyme

½ teaspoon cayenne pepper (or more to taste)

2 bay leaves

2 cups (330 grams) mixed beans or lentils (I used chickpeas, kidney beans, white beans and brown lentils)

1 tablespoon dark miso paste

½ teaspoon salt (or to taste)

Freshly ground pepper

Brown rice, to serve

A small handful of fresh parsley, for garnish (optional)

Instructions

Heat a wide saucepan over medium heat. Add the oil and sprinkle over the flour. Stir or whisk continuously until the roux reaches…

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