Potato Buns

Potato Puree

1 and 1/2 Cup Potato, Chopped into Large Chunks (I used 2 Medium Potato, 10 oz)
1 Cup Water

Combine potato and water in a medium saucepan, cover and boil until fork tender, 5 minutes in high and 5 minutes in medium.

Allow it to cool, transfer potato and cooking water to a blender. Blend until smooth.

Yields: 1 and 3/4 Cups. You will only need 1/2 cup of puree for this recipe.

Dough

Wet Ingredients

3/4 Cup Plant Milk (I Used Coconut Milk)

Heat the milk until warm to touch but not hot (~110F).

2 Tbsp Coconut Sugar
2 Tbsp Yeast (I used 2 packets, 1 Packet has 1 Tbsp Yeast)

Add coconut sugar and yeast. Stir. Set aside for 5 to 10 minutes until foamy on top.

2 Tbsp Apple Cider Vinegar
1/2 Cup Potato Puree / 1/2 Cup Unsweetened Plain Non-Dairy Yogurt (Coconut Yogurt)

Dry Ingredients

Flour Option 1:

3/4 Cup Brown Rice Flour
3/4 Cup Brown Rice Flour
1/3 Cup Tapioca Flour

Flour Option 2:

1 and 1/2 Cup Oat Flour

1/2 Cup Tapioca Flour

1 Tbsp Psyllium Husk / 1/4 Cup Ground Flax Seed Meal

1 and 1/2 Tsp Baking Powder

1 Tsp Baking Soda

1/2 Tsp Salt

In a large mixing bowl, combine flours, psyllium husk, baking powder, baking soda and salt. Stir to combine.

Mix

Once the yeast is foamy, add it to the dry ingredients, along with apple cider vinegar and potato puree.

Mix with your hands until everything is combined and you have a sticky dough.

With slightly wet hands, divide the dough into 6 balls. Arrange on a baking pan lined with parchment paper.

Cover with a damp cloth and set in a warm place for 1 hour.

Fill in a large pan halfway with water. Place in the oven on the bottom rack. Preheat the oven to 420 degrees F.

Remove the towel covering the buns. Place them on the middle rack of the oven (be careful of the steam that will come out when you open the oven door). Bake for 20 minutes until golden brown. You will know they are done, when they are golden and when you flick, the backside it sounds hollow. You can also try a toothpick until clean.

Remove from the oven, cool briefly and enjoy. They are best within first 24-48 hours.

Taste Note: Tastes GREAT. I am thinking of adding 1 Tbsp of Fresh Rosemary, mix 1/2 Tbsp with dough and 1/2 Tbsp spread on top of the bun, 1 Tbsp Garlic spread on top of all buns and / or 1 Tbsp Sesame Seed on top. It would be good to have Rosemary Garlic Potato Buns or Rosemary Sesame Seed Potato Buns
Yields: 5 Small Buns
Source: feastingonfruit

The Big Vegan Bowl

Cook Chickpea

1 and 1/2 Cups Chickpeas

Overnight soak the chickpeas.

1 Tsp Salt
5 Cups Water

Cook chickpeas with salt and water, allow it to boil, reduce the heat to medium and simmer for 45 minutes.

Yields: 4 and 1/2 Cups Cooked Chickpeas

Just cook the chickpea and use it in the bowl or you can make Crunchy Spicy Oven Roasted Chickpeas and use it in this bowl

Roast Sweet Potatoes

2 Large Sweet Potatoes, Chopped into 3/4" Pieces
1 Tbsp Olive Oil
1/2 Tsp Salt
1/2 Tsp Black Pepper Powder

Mix sweet potatoes and olive oil, salt and black pepper powder.

Preheat the oven to 400 degrees F.

Roast the sweet potatoes in oven for 20 minutes. Flip the sweet potatoes, place them back in the oven for 20 more minutes.

Quinoa

2 Cups Quinoa
4 Cups Water

Cook quinoa with water, allow it to boil, reduce the heat to medium and simmer for 15 minutes.

Assemble the Bowls

Salad Greens
2 Avocado
1/4 Cup Carrots, Peeled and Grated / Serving
1/4 Cup Purple Cabbage, Shredded / Serving
Hummus
Hemp Seeds

Add salad greens to the bottom of the bowl, add roasted chickpeas, roasted sweet potatoes, avocado, hummus, shredded veggies and hemp seeds.

Reheating Instruction for Left Over Roasted Potatoes and Chickpeas

If you have left over roasted potatoes and chickpeas, place them in the fridge, reheat in the oven at 400 degrees F for 5 to 10 minutes.

Taste Note: Tastes really GREAT, felt it was little bit dry.
Serves: 4
Source: ohsheglows

Crunchy Spicy Oven Roasted Chickpeas

Cook Chickpea

1 and 1/2 Cups Chickpeas

Overnight soak the chickpeas.

1 Tsp Salt
5 Cups Water

Cook chickpeas with salt and water, allow it to boil, reduce the heat to medium and simmer for 45 minutes.

Yields: 4 and 1/2 Cups Cooked Chickpeas

Crunchy Spicy Oven Roasted Chickpeas

Filter water, leave it for an hour or two for the chickpea to drain.

Preheat the oven to 400 degrees F.

Roast them for 30 minutes. Shake them every 10 minutes. (After 30 minutes, i took it out and left it for an hour before proceeding with the next step, its because I was so hungry and I wanted to eat my lunch before making this.)

1 Tsp Olive Oil

1/4 Tsp Turmeric Powder
1/4 Tsp Salt
1/4 Tsp Black Pepper Powder

1/4 Tsp Smoked Paprika

1/2 Tsp Oregano

1/2 Tsp Garlic Powder

1 Tsp Chili Powder

1 Tsp Cumin Powder

Toss them with olive oil and other spices, cook them for another 60 minutes, shake them every 15 minutes.

Taste Note: Tastes really AWESOME and super CRUNCHY.

Yields: ? Cups Crunchy, Spicy Oven Roasted Chickpeas

Chickpea Burgers

1 and 1/2 Cups Chickpea

Overnight soak chickpeas

1 Tsp Salt
5 Cups Water

Cook chickpea with salt and water, allow it to boil, reduce the heat and cook for 45 minutes in medium flame.

Yields: 4 and 1/2 Cups Cooked Chickpeas

4 and 1/2 Cups Cooked Chickpeas

Drain the cooked chickpeas, place them in a bowl and mash them with a fork.

1 and 1/4 Cups Onion, Chopped
1 and 1/4 Cups Zucchini, Grated Using Big Holes (or 3/4 Cup Zucchini and 3/4 Cup Carrot)
4 Tbsp Cilantro, Chopped

3 Tbsp Red Wine Vinegar
1 Tbsp Sriracha Sauce
2 Tbsp Peanut / Almond Butter

1/2 Tsp Salt
1 Tsp Cumin Powder
1 Tsp Garlic Powder
2 Tsp Black Pepper Powder
2 Tbsp Olive Oil

1 Cup Gluten Free Quick Cooking Oats

Add all other ingredients to the bowl, take 3/4 cup at a time and use your hands to mix well.

I made 7 patties with 3/4 cups and 1 patty with 1/2 cup.

Preheat the oven to 400 degrees F.

Cook for 10 minutes. Flip them and cook for 10 more minutes. Allow it to cool. I used 4 freezer bags to freeze all of them (I put 2 patties in 1 freezer bag). When you are ready to eat, take it out, heat a cast iron griddle, fry the patties with oil for 3 to 5 minutes each side.

Gluten Free Vegan Buns
Hummus
Avocado
Lettuce
Tomato
Onion
Cucumber

Taste Note: Tastes AWESOME
Serves: 8
Source: runningonrealfood

Almond Coconut Granola Bars

1 Cup Almonds, Chopped

Heat a pan in medium heat and toast the almonds in medium heat for 5 minutes, turn them frequently, toast until they are fragrant. Transfer them to a mixing bowl.

1 and 3/4 Cup Quick-Cooking Oats (or Old-Fashioned Oats, Pulsed in a Food Processor)

1 Cup Unsweetened Coconut Flakes, Large or Shredded
1/2 Tsp Ground Cinnamon
1/2 Tsp Salt

Add oats, coconut flakes, cinnamon and salt. Stir until blended.

1 Cup Creamy Almond Butter
1/2 Cup Maple Syrup
1 and 1/2 Tsp Vanilla Extract

Mix almond butter, maple syrup, vanilla extract to a small bowl, whisk until well blended.

Pour the liquid ingredients to the dry ingredients. Use a big spoon to mix them together until the two are evenly combined and no dry oats remain. The drier the mixture, the more firm the bars will be, so stir in extra oats if the mixture seems wet. Conversely, if you used a super thick almond butter , you might need to drizzle in another tbsp of maple syrup to help it all stick together.

Line a 9" square pan with 2 strips of criss-crossed parchment paper cut to fit neatly against the base and up the sides. The parchment papers will make it easy to slice the bars later.

Transfer the mixture to the prepared square pan. Use your spoon to arrange the mixture fairly evenly in the pan, then use a bottom of a flat, round surface, like a drinking glass, to pack the mixture down as firmly and evenly as possible. (If the mixture keeps sticking to the glass, cover the base of the glass with a small square of parchment paper)

Cover the pan and refrigerate for at least an hour or overnight. This gives the oats time to absorb moisture so the granola bars can set.

When you are ready to slice, lift the bars out of the pan, by grabbling both pieces of parchment paper on opposite corners. Use a sharp knife to slice the mixture into 4 even rows and 4 even columns

Storage Instruction: Bars will keep well for couple of days at room temperature. But you can wrap individual bars in plastic wrap or parchment paper and store them in freezer safe bag in the freezer for best flavor. They will keep for several months in the freezer. I put all my bars in a glass container and kept my bars in refrigerator for 11 days.

Serves: 16
Taste Note: Tastes AWESOME
Source: cookieandkate

Coconut Curry with Quinoa

Curry

1 Tbsp Coconut Oil
1 Cup Onion, Chopped
2 Tbsp Garlic Cloves, Chopped
1 Tbsp Ginger, Grated

1/2 Cup Carrots, Chopped (1 Carrot)
1/2 Cup Green Bell Pepper, Chopped (1/2 Bell Pepper)
4 Mushrooms, Chopped
1 and 1/2 Tsp Salt
3/4 Tsp Black Pepper Powder

Heat coconut oil over medium heat. Add onion, garlic, ginger, carrot, bell pepper, salt, black pepper powder, stir frequently for about 5 minutes.

1 Tbsp Curry Powder
1/4 Tsp Cayenne Powder
Two 14 oz Light Coconut Milk
1 Cup Water

Add curry powder, cayenne powder, coconut milk, water, stir, bring to simmer, continue cook for 10 minutes.

1/2 Cup Tomato, Chopped  (1 Tomato )
20 Snow Peas, Chopped into 4 Pieces

Add tomato, snow peas, cook for 5 more minutes.

Quinoa

2 Cup Quinoa
4 Cups Water

Add quinoa, water, allow it to boil, reduce the heat to medium and cook for 15 minutes.

For Serving

Fresh Lemon Juice
Cilantro, Mint or Thai Basil

Garnish with fresh herbs and lemon juice.

Taste Note: Tastes AWESOME
Serves: 4
Source: minimalistbaker

The Vegan Buddha Bowl

Spiced Roasted Chickpeas

1 and 1/3 Cup Chickpea

Overnight soak chick pea in water

1 Tsp Salt
4 Cups Water

Cook chick pea with salt and water, allow it to boil, simmer in medium for 45 minutes.

Yields: 3 and 3/4 Cups Cooked Chickpeas

1 Tsp Olive Oil
1/4 Tsp Salt
1/2 Tsp Smoked Paprika
1 Tsp Chili Powder
1/8 Tsp Turmeric Powder
1/2 Tsp Oregano

In a bowl, toss chickpeas, oil and spices until chickpeas are evenly coated. Spread chickpeas on a baking tray.

Preheat the oven to 425 degrees F. Bake chickpeas for 15 minutes. Remove from the oven and let it cool.

Quinoa

1 and 1/2 Cups Quinoa
3 Cups Water

Wash quinoa, cook quinoa with water, allow it to boil, simmer in medium for 15 minutes.

Red Pepper Sauce

2 Red Bell Pepper, Ribs and Seeds Removed
Juice from 1 Lemon
1/2 Bunch Fresh Cilantro
2 Tbsp Olive Oil
1/2 Tsp Black Pepper Powder
1/2 Tsp Salt
1/2 Tsp Paprika

Add all the sauce ingredients to the blender, blend until smooth

Yields: 1 Cup

Vegetables

5 oz Mixed Greens / 2 Servings
1/2 Avocado / Serving
1 Tsp Sesame Seeds / Serving

Assemble the buddha bowls. In 4 bowls, add quinoa, mixed greens, avocado, chickpeas. Drizzle everything with red pepper sauce and sprinkle with sesame seeds.

Taste Note: Tastes AWESOME
Serves: 4
Source: wellandfull