follow me on instagram-
https://www.instagram.com/chantymarie_/
TikTok- chantymarie_
Recipe blog- www.chantyveggie.com
Mrs Dash Southwest Chipotle- https://amzn.to/3oTDP3R
nutritional yeast- https://amzn.to/3Hmr08v
spike salt free- https://amzn.to/3LI37Le
pea crumbles- https://amzn.to/3oWdYrZ
cast iron skillet- https://amzn.to/3VlerQz
siete tortillas- https://amzn.to/3ngMSeG
Todays recipes! :
Broccoli soup:
1 onion diced
4 oz mushrooms diced
2 carrots diced
2 cloves garlic minced
12 oz broccoli chopped small
4 cups veggie broth
1/4 cup nutritional yeast
1/2 tsp turmeric
1/2 tsp dried thyme
Fresh black pepper
2 tsp liquid aminos or salt to taste
1 can white kidney beans drained/ rinsed
1/2 cup nuts- I used a mix of hemp sunflower and cashew
1 cup water
1 tbsp arrowroot plus 1 tbsp water
Dumpling veggie stir fry:
1/2 onion diced
4 oz sliced mushrooms
2 carrots julienned
Splash of veggie broth for sautéing
1 package tempeh cubed
1 zucchini sliced
2 cups broccoli florets
3 tbsp teriyaki sauce mixed with 1/4 cup water or broth
Sesame seeds and kimchi for serving
Ravioli primavera
1/2 onion diced
4 oz mushrooms sliced
1 cup cherry tomatoes sliced
4 cloves minced garlic
1 zucchini sliced
Handful of broccoli florets
1 tsp Italian seasoning
Crushed red pepper flakes
Garlic salt to taste
1 package cashew/ spinach ravioli from TJ
1 cup reserved pasta water
For the white bean sauce
1/2 cup white beans drained and rinsed
1/4 cup hemp seeds soaked
Nutritional yeast
Garlic powder
1/2 cup water
Sauté the onion, mushrooms and tomatoes in veggie broth and seasonings til the tomatoes are soft. Add in the zucchini and broccoli and cover to steam the veggies. In the meantime boil the ravioli according to directions on the package. Drain and add to the veggies. Blend up the ingredients for the white bean sauce and pour the sauce into the veggies/ ravioli. Gently mix everything together. Season with salt and pepper to your taste. Add reserved pasta water to thin the sauce out if you wish.
Crunchy pea protein tacos
1 onion diced
1 bell pepper diced
4 oz mushrooms diced
1 tbsp mrs dash southwest chipotle
2 tsp chili powder
1/4 tsp adobo seasoning
1 cup textured pea protein soaked in veg broth
1/2 cup veggie broth
1/2 can black beans drained/ rinsed
1/2 can black beans mashed
8 siete almond flour tortillas
Shredded cheese
Sauté the onions, bell peppers and mushrooms together til softened. Add in the southwest seasoning, chili powder and adobo and stir. Add in the soaked pea crumbles and black beans and stir to combine. Add veggie broth and simmer til the pea crumbles are soft and chewy. Scoop about 1/4 cup of filling into tortilla, top with cheese and fold in half. Place on a baking sheet lined with parchment paper.
Bake @375 for 14 mins flip halfway through. Serve with salsa and avocado sauce.
Avocado sauce:
1 avocado
1/2 zucchini
Juice of 1 lime
Pinch of garlic salt
1/2 cup water
Broccoli kale pesto pasta:
Handful of kale
1 cup broccoli florets
Pesto ingredients:
1/2 cup packed basil
2 garlic cloves
1 lemon juiced plus the zest
3 tbsp nutritional yeast
Salt and pepper to taste
3/4 cup nuts/ seeds- I used 1/4 cup each of hemp seeds, sunflower seeds and cashews soaked in boiling water for 10 mins
Pasta-
14 oz Lentil or whole wheat pasta
Boil a big pot of water on the stove. Blanch the kale and broccoli for 90 seconds. Take it out and add the kale and broccoli to a blender or food processor with the rest of the pesto ingredients and blend with 1/2 cup water. In the mean time boil the pasta according to the directions on the package. Save 1 cup of pasta water and drain the pasta. Add the pasta back to the pot with the pesto and mix. Add the pasta water slowly to get the consistency you like. Season with salt and pepper to taste.
Add sun dried tomatoes and vegan cheese at the end. Olives would also be good to add in!