chubby vegans.

[image: a brown sauce with a cilantro garnish in a brown bowl. It is on an orange hand towel and tortilla chips are seen in the background.]

butterflygrace:

(via Gluten Free | Vegan | Soy Free | Mrs. Baca’s Roasted Hatch Chile Salsa)

vegandelight:

Makes 4 to 6 burgers

Ingredients:

• 2 (15-ounce) cans black beans, rinsed and drained
• 2 tablespoons canola oil plus extra for the grill
• 1/4 cup whole wheat bread crumbs
• 1/4 cup cornmeal
• 1/4 cup finely chopped red onion
• 1/4 cup fire-roasted diced tomatoes, finely chopped
• 1 jalapeno, minced
• 2 tablespoons minced fresh cilantro
• 2 teaspoons chile powder
• 4 to 6 whole grain hamburger buns, toasted
• Sliced avocados
• Salsa

Directions:

1. In a food processor, combine beans, oil, bread crumbs, and cornmeal. Pulse to chop.
2. Add onion, tomatoes, jalapeno, cilantro, and chile powder. Pulse until well-combined.
3. Form mixture into 4 to 6 patties. Set on a plate and refrigerate for at least 1 hour and up to overnight.
4. Preheat grill to medium. Brush grill grate with oil.
5. Grill patties until browned and heated through, 4 to 5 minutes per side.
6. Serve patties on toasted buns with avocado and salsa.

{image: a square white plate with pasta in a creamy sauce with asparagus and basil.]

vegandelight:

Creamy Pasta with Asparagus and Fresh Herbs

Serves 4

Ingredients:

• 8 ounces linguini
• 3/4 cup plain soy creamer
• 2/3 cup lemon garlic cashew cheese
• 1 tablespoon olive oil
• 12 lightly steamed asparagus spears, cut into 1-inch pieces
• 1/2 cup finely chopped fresh herbs of your choice
• Salt and freshly ground black pepper
• 1 cup coarsely chopped cashews

Directions:

1. Cook linguini in a large pot of salted boiling water according to package directions until al dente. Drain and reserve 1/2 cup pasta water.
2. In a medium saucepan over medium heat, whisk together creamer, cheese, and olive oil. Bring to a vigorous simmer and cook, stirring often, until mixture is smooth and thickened.
3. In a large bowl, combine linguini, sauce, asparagus, and herbs. Add a bit more pasta water until desired moistness.
4. Season with salt and pepper. Serve topped with cashews.

[image: small mushroom caps filled with risotto and herbs.]

vegandelight:

Risotto-Stuffed Mushrooms

Because risotto is not easy to eat at a wine-tasting party, we decided to stuff it in mushroom caps so that it can be served as finger food.

• 32 large white or cremini mushrooms, washed and drained
• 6 oz. oyster or shiitake mushrooms, finely chopped
• 2 Tbs. olive oil
• ½ small onion, finely chopped (½ cup)
• 1 clove garlic, minced (1 tsp.)
• ¼ tsp. dried thyme
• ¾ cup Arborio rice
• 2 Tbs. dry white wine
• 2 cups low-sodium vegetable broth
• ½ cup chopped fresh parsley

1. Stem white mushrooms, and set caps upside down on baking sheet. Set aside. Chop stems, and add to chopped oyster mushrooms. (You should have about 2 cups total.)

2. Heat oil in medium skillet over medium heat. Add onion, and sauté 2 to 3 minutes, or until translucent. Add chopped mushrooms, and cook 15 to 
20 minutes, or until browned. Stir in garlic and thyme; add rice, and cook 2 to 3 minutes, or until rice turns opaque. Add wine; simmer 2 minutes, or until most liquid has evaporated. Add broth, season with salt, and bring to a boil. Cover, reduce heat to medium-low, and simmer 18 to 20 minutes, or until most liquid is absorbed. Remove from heat, and stir in parsley. Cool.

3. Preheat oven to 400°F. Fill each mushroom cap with 1 heaping Tbs. rice mixture. (A small cookie scoop works well.) Bake 20 minutes, or until mushrooms are tender and rice begins to crisp on top.

[image: creamy orangish pasta topped with basil and pepper on a square white plate.]

veggie-diaries:

Super Quick Tomato Basil Cream Pasta (vegan-friendly) : serves two

Ingredients:

• 1 large, ripe tomato (2 cups roughly chopped, 1 1/2 cups blended)
• 1/2 cup raw cashews
• 1 Tbsp. tomato paste
• 1/4 cup water
• 2 Tbsp. olive oil
• 2-4 cloves garlic, minced, optional
• 6 oz. whole wheat spaghetti
• 1 tsp. salt
• 2-3 Tbsp. wine, optional
• 1-2 tsp freshly cracked, coarse black pepper
• 1 Large Handful Fresh Basil Leaves, chopped

Directions:

1. Put a large pot of salted water on to boil.
2. Core the tomato, then roughly chop it. Add it to your blender, seeds, skin and all. Add cashews, tomato paste, and water. Blend until very smooth.
3. Add olive oil to a large saute pan over medium-high heat. 
4. Add garlic and saute until golden, being careful not to burn. Once water is boiling, add pasta. 
5. Pour sauce from the blender into the saute pan and bring to a simmer. Add salt and let cook for 4-5 minutes, stirring occasionally.
6. If desired add wine/water to thin out the sauce. Taste and season more if necessary. Let simmer until pasta is finished cooking. 
7. Once pasta is cooked, drain. 
8. Add pasta to the saute pan with black pepper and freshly chopped basil leaves. Toss to coat. 
9. Serve immediately, garnishing with more pepper and basil.

(via )

fatgirlruns:

i got this recipe from care2.com.  filing away for thanksgiving!

• 3 pounds sweet potatoes (about six medium), peeled and cut into 1/4-inch rounds
• One 15-ounce can unsweetened coconut milk
• 1/2 chipotle chile in adobo sauce, seeded and minced
• 1 tbs. fresh lime juice
• 1 tsp. salt
• 1 tbs. maple syrup
• 3 garlic cloves, thinly sliced

Preheat the oven to 350 degrees F. In a medium bowl, mix together the sweet potatoes, coconut milk, chipotle chile, lime juice, salt, maple syrup and garlic. Transfer the mixture to a baking dish (8 x 11-inch Pyrex is ideal). Cover with aluminum foil. Bake 45 minutes to one hour, until the sweet potatoes are just tender. Uncover and bake an additional 30 minutes, or until the tops are browned.

Read more: http://www.care2.com/greenliving/sweet-potato-gratin-with-coconut-milk-and-chipotle-chile.html#ixzz1ZqNKkPsm

[image: naan bread with grill marks.]

fourgreensteps:

Vegan Naan Bread Recipe