Pasta e Fagioli

Beans

3/4 Cup Cannelloni Beans

Overnight soak beans in water

1/2 Tsp Salt
3 Cups Water

Cook beans with salt and water, allow it to boil, simmer in low for 45 minutes.

Yields: 2 Cups

Tomato Puree

1 lb Tomato

Puree tomato.

Soup

1 Tbsp Olive Oil
1 Cup Yellow Onion, Chopped
1 Tbsp Garlic, Chopped
1 Cup Celery, Chopped
1 Cup Carrot, Chopped

1/4 Tsp turmeric powder
1 Tsp Black Pepper Powder
1 Tsp Dried Basil
1 and 3/4 Tsp Salt

Heat oil in a pan, add onion, garlic, celery, carrot, turmeric powder, black pepper powder, basil, salt, saute for 5 minutes in medium flame.

1 Bay Leaf
1 lb Tomato, Chopped
7 Cups Water

Add bay leaf, tomato, tomato puree, water, bring to a boil, reduce the heat to medium, cover and cook for 15 minutes.

2 Cup Pasta

Add cooked beans, pasta, simmer for 15 more minutes.

Fresh Basil, Chopped

Garnish with fresh basil.

Serves: 4
Taste Note: Tastes GREAT
Source: themostlyvegan

Dark Chocolate Zucchini Bread

Flax Egg

2 Tbsp Ground Flax Seeds
6 Tbsp Water

Mix ground flax seed and water to make flax eggs.

Dry

1 and 1/2 Cup Teff Flour
1 Tsp Baking Powder
1 Tsp Baking Soda
1 and 1/2 Tsp Psyllium Husk
1/4 Cup Cocoa Powder

In a large bowl, mix together teff flour, baking powder, baking soda, psyllium husk and cocoa powder.

Wet

1 and 1/2 Cup Grated Zucchini, Grate using Big Hole Grater. Put grated zucchini in Nut Milk bag and squeeze all water out of Zucchini

1 and 1/4 Cup Maple Syrup
1/2 Cup Coconut Milk

Add grated zucchini, maple syrup, flax egg and coconut milk. Stir until just mixed. Do not over stir.

Add-ins

1/2 Cup Chopped Walnuts

Add in walnuts and stir to mix. First time, i added walnut on top of the bread, but i liked the walnut to be mixed with the bread.

In a parchment lined bread pan, carefully pour the batter, ensuring that it is evenly distributed amongst the pan. I usually oil the pan and don't use parchment paper.

Topping

1/2 cup chopped walnuts

Top with walnuts.

Preheat the oven to 350 F

Bake for 55 minutes or until a toothpick / knife inserted into the loaf comes out clean.

Taste Note: Tastes AWESOME. Next time, mix the walnuts with the batter. I would like to have walnut in all my bytes, not only on top.
Source: glutenfreeveganpantry
Note: 

1. Originally I made this with 1/2 cup maple syrup and 1 and 1/4 cup coconut milk, all eat this by adding maple syrup to the cake like pancake. 

2. Modified the cacao powder from 1/2 cup to 1/4 cup. Even with 1 and 1/4 cup maple syrup, we could taste the bitterness of the cacao, so reduced the cacao, not reduced the wet ingredients accordingly, that might be a problems, if it becomes problems, reduce the coconut milk from 1/2 cup to 1/4 cup.

Black-Eyed Pea and Vegetable Soup

1 and 1/2 Cups Dried Black-Eyed Peas

Overnight soak the beans in water.

1/2 Tsp Salt
6 Cups Water

Drain and rinse. Add salt, water, allow it to boil, simmer in medium low for 30 minutes.

Yields: 3 and 3/4 Cups of Cooked Beans

Take out 1 cup of the cooked beans and mash it with potato masher and set aside with unmashed beans.

Reserve 1 Cup of Beans cooked water

1 Tbsp Olive Oil
2 Bay Leaves

1 Cup Onion, Chopped

2 Tsp Garlic Cloves, Chopped

1 Cup Carrots, Sliced

1 Cup Celery Stalks, Sliced
Collard greens - 1 bunch stems
1 Tsp Dried Thyme (or) 4 Sprig Fresh Thyme

Heat oil in a pan, add bay leave, onion, garlic, carrots, celery and thyme. Saute the vegetables for 10 minutes.

1 lb Tomato, Chopped (3 Cups)

Add tomato, saute for 2 more minutes.

4 Cups Water
1 Cup Beans Cooked Water
2 Tsp Salt
1/4 Tsp Paprika
1/4 Tsp Cayenne
1/4 Tsp Black Pepper Powder

Add the black-eyed peas, a reserved cup of their cooking liquid, water, salt, paprika, cayenne, black pepper powder. Bring to a boil, lower the heat to low and simmer for 20 minutes.

1 Bunch Collard Greens, Chopped

Add greens, mix well, close the pan and cook for 10 more minutes.

3 Tbsp Lemon Juice (Juice from 1 Lemon) If you are adding tomatoes, No need to add lemon.

Finally add lemon juice, mix well.

Serves: 4
Taste Note: Tastes AWESOME
Yields: 10 Cups
Source: foodandspice

Spicy Eggplant Fry

2 Tbsp Oil
1/2 Tsp Mustard Seeds
2 Tsp Urad Dal

1/2 Cup Shallots, Sliced
1/4 Tsp Salt

Heat oil in a pan, add mustard seeds, when it starts to crackle, add urad dal, when it gets lightly golden brown, add sliced onion, salt, saute till onion is sauted, about 3 minutes in medium flame.

2 Italian White Eggplants, Chopped into Lengthwise Pieces (6 Cups Chopped)
1/4 Tsp Black Pepper Powder

1/2 Tsp Turmeric Powder
1/2 Tsp Red Chili Powder
1 Tsp Sambar Powder
1 Tsp Salt

1/2 Cup Water

Add eggplant, turmeric powder, salt, red chili powder, samara powder, water, mix well, close the pan and cook for 10 minutes in medium flame.

Cilantro Leaves, Chopped

Garnish with cilantro leaves.

Serves: 2

Taste Note: Tastes AWESOME

Yields: 3 Cups

Source: relishthebite

Chocolate Chip Banana Sweet Potato Bread

1 Medium Sweet Potato

Preheat oven to 400 F. Poke holes in sweet potato with fork. Place it on a foil and bake until tender, for about 1 hour. Remove sweet potato from oven. Mash when cool enough to handle.

Yields: 1 Cup Packed (If it yields more, eat the remaining)

Flax Egg

2 Tbsp Ground Flax Seeds
6 Tbsp Water

Mix ground flax and water to make flax egg.

1 and 1/2 Cups Teff Flour

1 Tsp Baking Powder

1 Tsp Baking Soda

1/2 Tbsp Psyllium Husk

1/8 Tsp Salt

In a large pan, mix flour, baking powder, baking soda, psyllium husk, salt and mix well.

1 Cup Banana Packed, Mashed (2 Medium Banana, increase / decrease # of banana to have 1 cup mashed)

1/3 Cup Coconut Oil, Melted
1/3 Cup Maple Syrup
1 Cup Coconut / Almond Milk

In a small bowl, combine mashed sweet potato, mashed banana, melted coconut oil, maple syrup and coconut / almond milk. Combine wet ingredients with dry ingredients and  use your hands to knead until evenly mixed

1/4 Cup Gluten Free Vegan Chocolate Chips

Fold in chocolate chips.

Turn the oven to 350 F. Grease 9 x 5 loaf pan with coconut oil.

Transfer dough to the loaf pan and use your hands to press down so that dough is even.

Bake for 1 hour and 20 minutes or until a toothpick or knife inserted comes out clean. Allow it to cool and slice the bread.

Taste Note: Tastes AWESOME
Source: thecolorfulkitchen

South Indian Vegetable Soup

Cook Dals

1/2 Cup Toor Dal
1/2 Cup Yellow Split Mung Beans
1/4 Tsp Turmeric Powder
1/2 Tsp Salt
3 Cups Water

Wash dals and cook dals with turmeric powder, salt and water. Once the dal is cooked, mash the dals.

Tamarind Water

Small Gooseberry Size Tamarind
1 Cup Water

Heat water, add tamarind, let it sit for 10 to 15 minutes and mash tamarind with water, filter and make tamarind water

Spice Bag

1 Tsp Cumin Seeds
1 Tsp Fennel Seeds
2 Cloves
1 and 1/2 Tsp Coriander Seeds

Grind all the above with motor and pestle. Place the powder in spice bag and tie it properly.

Soup

1 Tbsp Oil
1/2 Tsp Fennel Seeds
2 Cardamom Pods
2 Cloves
1" Cinnamon
1/4 Tsp Whole Black Pepper

Heat oil in a pan, add fennel seeds, cardamom pods, cloves and cinnamon, whole black pepper, saute for few seconds until nice aroma comes.

1 Cup Onion, Chopped
2 Serrano Peppers, Chopped into 2 Lengthwise Pieces
1 Tbsp Garlic, Chopped
1 Tsp Ginger, Chopped

Add onion, serrano peppers, garlic, ginger, saute for 5 more minutes.

1 Cup Carrots, Chopped
1 Cup Celery, Chopped
1 Cup Cauliflower

1/2 Cup Peas / Collard green

1 Cup Beans, Chopped (30 Beans)
1 Bunch Collard Stems, Chopped
1 Cup Zucchini ( 1/2 Zucchini )

Add all the vegetables, saute for 5 more minutes.

1 Tsp Salt
1/4 Tsp Turmeric Powder
2 Cups Tomato, Chopped

Add salt, turmeric powder, tomato, saute for 2 more minutes.

5 Cups Water

Add dal along with dal cooked water, water, cook for 5 minutes.

1 Tsp Salt
1 Tsp Black Pepper Powder

Add salt and black pepper powder, mix well. Add the spice bag, mix it and allow it to cook for 5 more minutes.

1 Bunch Collard Leaves, Chopped

Add collard leaves, cook for 5 minutes in medium high flame.

Add tamarind water, allow it to boil for 5 minutes in medium high flame.

Cilantro Leaves, to Garnish

Garnish with cilantro leaves.

Source: MIL
Taste Note: Tastes GREAT
Serves: 4

Kale Carrot Chutney

1 Tbsp Oil
1/2 Tsp Cumin Seeds
1 Red Chili

Heat oil in a pan, add cumin seeds, when it starts to splutter, add red chili, saute for few seconds.

1 Bunch Kale, Rinse and Chop both Leaves and Stems

1 Cup Carrot, Peeled and Chopped (1 Large Carrot)
1 Cup Tomato, Chopped (1 Large Tomato)

Add carrots, saute for a minute. Add kale saute for a minute. Add tomatoes, mix well

1/4 Tsp Turmeric Powder
1/4 Tsp Black Pepper Powder
1/2 + 1/8 Tsp Salt

Add turmeric powder, black pepper powder, salt and mix well, close the pan and cook for 5 minutes.

Tiny bit Tamarind / Juice from 1/2 Lemon
1 Cup Water

Add cooked items to the blender along with tamarind and water, blend until smooth.

Taste Note: Tastes AWESOME
Source: yasmeen-healthnut