Loading...

Follow Adventures of a Vegan Military Wife | Plant-Bas.. on Feedspot

Continue with Google
Continue with Facebook
or

Valid

Spicy Miso Ramen
Rate this recipe
1 2 3 4 5
0 ratings

Yield: 2

Ingredients

    For the Broth:
  • 1 qt vegetable broth
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated, or 1/4 tsp powdered ginger
  • 1 piece kombu
  • 2 tbsp mirin or sake
  • 1 tbsp soy sauce
  • 1-2 tbsp garlic chili paste
  • 2 tbsp ground sesame seeds (I use a coffee grinder that I only use for spices and such, not coffee.)
  • 1/2 onion, thinly sliced
  • 4 tbsp miso paste (I prefer 2 tbsp yellow miso and 2 tbsp red miso, but any miso is fine) mixed with 1/3 cup water
    For the toppings:
  • I recommend any or all of the following or any vegetables you prefer:
  • tofu, sliced or cubed
  • bean sprouts
  • corn
  • mushrooms, sliced and sauteed
  • green onions, chopped
  • Napa cabbage, roughly chopped and blanched
  • baby bok choy, sliced and blanched
  • carrots, cut into matchsticks
  • nori, cut or torn into bite sized pieces
  • sesame seeds
    For the ramen noodles:
  • 2 servings ramen noodles (use gluten free noodles to make recipe gluten free)

Instructions

  • Combine all broth ingredients, except miso paste and water, in a large pot and bring to a simmer.
  • Meanwhile, cook ramen noodles according to directions on package.
  • Divide noodles and place in two large bowls.
  • Top with desired toppings.
  • Remove broth from heat, remove kombu, and stir in miso and water mixture.
  • Pour over ramen noodles and toppings
  • Serve immediately.
  • Add sriracha to taste for more spice, if desired.
4.14
Read Full Article
Visit website
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Fig Snack Cake
Rate this recipe
1 2 3 4 5
0 ratings

Yield: 8

Ingredients

  • 16 fresh figs (or dried figs, soaked), stems removed
  • zest and juice from 1 lemon
  • 1/2 cup non-dairy milk or water
  • 2 tbsp milled flax seed
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1 tsp orange extract
  • 2 cups whole wheat pastry flour
  • 1/2 cup date sugar
  • 2 tsp baking powder
  • 1 tsp baking soda

Instructions

  • Preheat oven to 350 degrees F.
  • Place figs, non-dairy milk or water, extracts, and flax seed in a blender and process until smooth.
  • Combine remaining ingredients in a large mixing bowl.
  • Stir in fig mixture.
  • Spoon batter into a parchment paper lined 9" round cake pan.
  • Bake for 30 minutes, or until a toothpick inserted comes out clean.
  • Let sit 10 minutes, then remove from pan.
  • Cool completely on a wire rack.
4.14
Read Full Article
Visit website
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Creole Spice Blend
Rate this recipe
1 2 3 4 5
0 ratings

Yield: 3/4 cup

Ingredients

  • 5 tablespoons paprika
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne
  • 1 tablespoon oregano
  • 1 tablespoon thyme

Instructions

  • Combine all ingredients and store in an airtight container.
4.14
Read Full Article
Visit website
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Chai Spice Blend (Vegan, Oil Free, Gluten Free)
Rate this recipe
1 2 3 4 5
0 ratings

Yield: 48

Ingredients

  • 1/4 cup date sugar
  • 4 tbsp cardamom
  • 2 tbsp cinnamon
  • 1 tbsp ginger
  • 1 tbsp allspice
  • 1 tbsp cloves
  • 1 tbsp turmeric
  • 1 tbsp black pepper
  • 1 tbsp dried orange zest

Instructions

  • Combine all ingredients in a container with a tight-fitting lid.
  • Shake until well blended.
  • Add 1 tsp per 8 oz tea when brewing.
4.14
Read Full Article
Visit website
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Vegetable Broth
Rate this recipe
1 2 3 4 5
0 ratings

Yield: 5 quarts

Ingredients

  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped carrot
  • 1 cup chopped mushrooms
  • 1 piece kombu
  • 3 bay leaves
  • 1 tsp turmeric
  • 1/4 tsp freshly ground black pepper
  • approximately 4 quarts water

Instructions

  • Place all ingredients in a pressure cooker or stock pot. I have a 6 quart Instant Pot and place all ingredients in the pot, then fill with water to the max fill line.
  • I set my Instant Pot to manual for 30 minutes to make sure the vegetables get really soft, but 10 minutes would probably do the trick. If cooking on the stove, cover and simmer at least an hour.
  • Remove kombu and bay leaves and discard.
  • Use an immersion blender (or put in a blender in batches, but be careful blending hot liquids).
  • Pour into storage containers (I use mason jars) and let cool before refrigerating.
4.14
Read Full Article
Visit website
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Kimchi (Vegan, Oil Free, and Gluten Free)
Rate this recipe
1 2 3 4 5
0 ratings

Yield: 2 quarts

Ingredients

  • 1 head napa cabbage
  • 1/2 cup Korean chili powder
  • 1 tbsp sea salt
  • 1/2 cup daikon radish, grated
  • 1 carrot, grated
  • 4 green onions, chopped
  • 2 tsp fresh ginger, grated

Instructions

  • Cut the napa cabbage into quarters and soak in water to make sure it's clean.
  • Drain thoroughly, cut off the core, cut into 1-2 inch slices, and place into a very large bowl.
  • Add the chili powder and salt. I use this brand, found at most Asian markets.
  • Using a potato masher or meat tenderizer, pound the cabbage until soft and liquid has formed at the bottom of the bowl. I like to do this while sitting on the floor watching TV.
  • Add the remaining ingredients and stir to blend well.
  • Stuff the kimchi mixture into 2 quart size jars, making sure most of the air gets pushed out and there is liquid at the top.
  • Seal tightly with a lid.
  • Let sit 3-4 days, occasionally opening the lids to release the pressure and to push the air pockets out. I use a plastic chopstick for this.
  • Put in the refrigerator and let sit for at least 2 weeks before opening and consuming.
  • Enjoy!
4.14
Read Full Article
Visit website
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

British Style Beans
Rate this recipe
1 2 3 4 5
0 ratings

Yield: 8

Ingredients

  • 1 pound dry navy beans, soaked overnight
  • 1/4 tsp freshly ground black pepper
  • 1 medium onion, finely chopped
  • 2 large cloves garlic, minced
  • 3 tbsp date sugar
  • 3 tbsp molasses
  • 3 tbsp vegan Worcestershire sauce
  • 3 tbsp apple cider vinegar
  • 2 tbsp tomato paste
  • 3 bay leaves
  • 2 1/2 cups tomato puree
  • 4 cups vegetable broth

Instructions

  • Combine all ingredients in an Instant Pot or other pressure cooker, with the tomato paste and puree on top so it doesn't scorch.
  • Cook on manual setting for 10 minutes, NPR.
  • Remove bay leaves and stir well before serving.
  • Alternatively, add 2 more cups of vegetable broth and cook in a large pot over low heat on the stove for several hours.
  • Serve over toast, if desired.
4.14
Read Full Article
Visit website
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Etouffee (Vegan, Oil Free, and Gluten Free)
Rate this recipe
1 2 3 4 5
1 ratings

Yield: 4

Ingredients

  • 8 cloves garlic thinly sliced
  • 1 medium onion diced
  • 1 bell pepper diced
  • 2 stalks celery chopped
  • 1/2 lb mushrooms quartered
  • 1 can tomato paste 6 oz
  • 4 cups vegetable stock
  • 1 tbsp nutritional yeast
  • 3 bay leaves
  • 1 tbsp creole seasoning
  • 1 block extra firm tofu pressed and cubed
  • 2 tbsp hot sauce or to taste
  • 6 green onions sliced
  • 1 tbsp lemon juice
  • steamed brown rice, lemon wedges, and hot sauce for serving

Instructions

  • In a large pot, add the garlic, onion, bell pepper, celery, and mushrooms and cook, stirring, until translucent, about 2 minutes.
  • Add the tomato paste, thyme, bay leaves, and creole seasoning and cook, stirring constantly, until thick and slightly darkened, about 3 minutes.
  • Add the broth in 3 batches, stirring well after each addition. Bring to a boil, then reduce the heat to moderate and simmer until slightly reduced, stirring occasionally, about 5 minutes.
  • Add the tofu, nutritional yeast, hot sauce, and 3/4 of the scallions and cook 3 to 5 minutes.
  • Discard the bay leaves. Stir in the lemon juice.
  • Transfer to a bowl, sprinkle with the remaining scallions and serve with steamed rice, passing lemon wedges and hot sauce at the table.
4.14
Read Full Article
Visit website
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Jackfruit “Tuna” Noodle Casserole (Vegan, Oil Free, and Gluten Free)
Rate this recipe
1 2 3 4 5
2 ratings

Yield: 6

Ingredients

  • 1 lb whole wheat or gluten free noodles or pasta (I use fusili.)
  • 2 14 oz cans young jack fruit, drained
  • 1 onion chopped
  • 1 carrot chopped
  • 1 stalk celery chopped
  • 8 oz mushrooms chopped
  • 1 cup peas (I use frozen.)
  • 2 cups vegetable broth or water
  • 1/2 cup cashews
  • 1 tbsp nutritional yeast
  • 1 tbsp Dijon mustard
  • 1 tbsp dulse flakes (Optional, but gives it a fishy flavor.)
  • 1 tbsp parsley
  • 1/2 tsp dried thyme
  • 1/4 tsp black pepper

Instructions

  • Place dried pasta and 4 cups water in an Instant Pot.
  • Add the jack fruit and vegetables.
  • Combine all sauce ingredients in a blender and process until smooth. Pour over vegetables.
  • Set Instant Pot on Manual Low Pressure for 6 minutes. NPR.
  • Stir well before serving.

Notes

Oven Method: Preheat oven to 350 degrees F. Meanwhile, cook pasta according to package directions. Place in a large baking dish and set aside. Saute the vegetables until the onions are translucent. Add the vegetables and jack fruit to the pasta. Combine remaining ingredients in a blender and process until smooth. Pour over vegetables and pasta and stir to combine. Bake for 30 minutes, or until bubbly.

4.14
Read Full Article
Visit website
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Jalapeno Pepper Poppers (Vegan, Oil Free, and Gluten Free)
Rate this recipe
1 2 3 4 5
0 ratings

Yield: 12

Ingredients

    For the Filling:
  • 1 cup vegetable broth or water
  • 1/2 cup raw cashews
  • 1/4 cup nutritional yeast
  • 1 tbsp arrowroot powder or cornstarch
  • 1/2 tsp paprika
  • 1/4 tsp chili powder
  • 1/4 tsp cumin
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp mustard powder
  • 1/4 tsp turmeric
  • 1 tbsp finely chopped cilantro {optional}
    For the Poppers:
  • 6 large jalapenos
  • 1/2 cup whole wheat pastry flour or GF flour
  • 1/2 cup non-dairy milk, beer, or water
  • 1 cup whole wheat bread crumbs or GF bread crumbs

Instructions

  • Combine all filling ingredients, except cilantro, if using, in a blender and blend until completely smooth.
  • Pour into a small saucepan. Constantly whisk over medium heat, until thick and bubbly.
  • Set aside to cool.
  • Poppers
  • Meanwhile, slice each jalapeno lengthwise and remove all seeds and veins.
  • Preheat oven to 450 degrees.
  • Stir the chopped cilantro, if using, into the cheese sauce, then spoon the filling into each jalapeno half.
  • Place the non-dairy milk or water, flour, and bread crumbs in separate bowls.
  • Dip each stuffed jalapeno into the non-dairy milk or water, then the flour, then the non-dairy milk or water again, the finally into the bread crumbs to coat.
  • Place the coated jalapeno poppers on a silicone or parchment paper lined baking sheet.
  • Bake 15-20 minutes, or until browned.
  • Let sit 5-10 minutes before serving.
4.14
Read Full Article
Visit website

Read for later

Articles marked as Favorite are saved for later viewing.
close
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Separate tags by commas
To access this feature, please upgrade your account.
Start your free month
Free Preview