Vegan Mayo

Yields: Cups

1/2 cup cashews, soaked in water for 1 to 4 hours
1 tiny garlic clove
1 tsp lemon juice
1/2 tsp apple cider vinegar
1/4 tsp salt
1/4 tsp dijon mustard
1/2 cup water

Blend all the ingredients until smooth.

Source: janeshealthykitchen
Taste Note: Tastes AWESOME

Gluten-Free Vegan Bagels

Serves: 5

Wet Ingredients

3/4 cup warm water
1 and 1/2 tsp dry active yeast (1 packet)
1/2 tsp coconut palm sugar
3 tbsp ground chia seeds
1 tbsp oil
2 tsp apple cider vinegar

To create the yeast mixture: Add the yeast and sugar (yeast food) to the warm water and allow to foam up (takes 10 minutes). Add the ground chia seed, oil, vinegar and allow 5 minutes for the chia to thicken.

Toppings

1/2 tsp poppy seeds
1/2 tsp sesame seeds

2 tbsp dried onion
1 tbsp oats
1 tbsp sunflower seeds
1 tsp coarse salt
1 tsp cornmeal

Keep a small bowl nearby with the topping mixture inside. This time, I used just poppy seeds and sesame seeds.

Dry Ingredients

2/3 cup oat flour
2/3 cup millet flour
1/3 cup arrowroot powder
1/3 cup tapioca starch
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

In a large bowl, whisk together the dry ingredients. Add the yeast mixture into the flour mix and stir for 2 minutes with a wooden spoon until well-combined.

Line a baking sheet with a piece of parchment paper and lightly dust with 1 tsp cornmeal.

Divide into 4 - 5 balls (depending on what size you want your bagels - this time I used 1/3 cup + 1 tbsp for each dough ball, but next time, i would measure the whole dough and divide that into 5 equal size balls or 4 large and one small ball for taste testing bagel) and smooth with your hands. Form each ball into bagel form and creating a hole in the middle by using your thumb. Cover and allow to rise for 45 minutes.

Preheat your oven to 375 degrees.

Fill a pot with 4 cups water and bring to a boil. Once rapidly boiling, add 1 tbsp coconut sugar and 1 tsp baking soda.

Gently toss 1 bagel into the boiling water and boil on each side for 30 seconds. Using a slotted spoon, scoop out of water.

Place back onto the different fresh parchment paper and quickly sprinkle topping mixture. Do this one at a time.

Bake for 23 minutes and allow to cool on a wire rack. When ready to eat, slice in half and toast.

Source: forkandbeans
Taste Note: Tastes I guess awesome, since we didn't eat the bagel by itself could not tell, we had it with vegan egg salad sandwich that tasted awesome though.

Quinoa Pancakes

Serves: 2
Yields: 8 pancakes

1/2 cup unsweetened applesauce
1 cup plant-based milk
1 tbsp lemon juice
1 tsp baking soda
2 tbsp maple syrup
1 and 1/2 cup quinoa flour

Add all the ingredients to blender, blend on low until combined, stopping to stir as necessary, don't over blend.

Heat cast iron griddle in medium heat, apply coconut oil to the griddle.

Drop about 1/4 cup of batter into the pan and spread into circle.

Cook for 2 to 3 minutes over medium heat or until you can easily slide a spatula underneath. Flip and cook for 2 to 3 minutes on the second side. Remove from the pan.

Repeat until all the batter is used up.

Toppings

banana
berries
nuts
seeds
chocolate chips
nut butter
maple syrup

Add toppings of your choice and enjoy.

Source: feastingonfruit
Taste Note: Tastes GREAT, very easy to prepare, somehow it tasted little bitter.
Also quinoa flour is very expensive, $7.49 for 12 ounces of non-organic quinoa flour, next time, I will make my own quinoa flour like this and store it.

Pineapple Fried Rice

Serves: 4

Beans

3/4 cup chickpeas

Overnight soak chickpeas in water.

Cook chickpeas with salt and water in instant pot, manual mode for 15 minutes.

Yields: ? cups cooked chickpeas

Rice

2 cups rice

Cook rice with 1:2 ratio of water and allow it to cool.

Vegetables

2 tbsp coconut oil

1 cup onion, chopped
1 and 1/2 tbsp garlic, grated
2 tsp ginger, grated
1 tsp red chili flakes
1/4 tsp turmeric powder

1/2 cup carrot, peeled and diced (1 xx-small carrot)
1/2 cup beans, chopped (12 beans)
3/4 cup bell peppers (1/4 small red, 1/4 small yellow and 1/4 small orange)
1/2 cup mushroom (2 x-large white mushrooms)
3/4 cup zucchini (1 xx-small zucchini)

1/2 cup broccoli / broccolini (stems and florets kept separately)

1/2 cup eggplant, chopped
1/4 cup peas
1 bokchoy, chopped (leaves and stems kept separately)

1 tsp salt

3 cups fresh pineapples, chopped

2 cups cooked chickpeas

1 cup green onion, chopped (6 green onions)
2 tsp salt

Heat oil in a pan, add onion and saute for 5 minutes in medium flame.

Add garlic, ginger, red chili flakes, all the veggies (if adding bokchoy, add just the stems, if adding broccoli, just add stems at this time), salt and saute for 10 more minutes.

Add pineapples, bokchoy leaves, broccoli florets and saute for 5 more minutes.

Add rice, cooked chickpeas, green onions, salt and mix well.

Cook for 5 more minutes in low flame, until all the ingredients are combined and heated through.

Remove from heat.

Garnish

1/4 cup cashews, toasted
cilantro, chopped

Garnish with cashews and cilantro and serve.

Source: veganhuggs
Taste Note: Tastes AWESOME
Yields: 14 cups
Note: I forgot to add turmeric powder.

“No-Tuna” Salad Sandwich

Serves: 4

3/4 cup chickpeas

Overnight soak chickpeas in water. Cook chickpeas in instant pot with salt and water in manual mode for 15 minutes.

Yields: cups cooked chickpeas

2 cups cooked chickpeas
3 tbsp tahini
1 tsp dijon or spicy brown mustard
1 tbsp maple syrup
1/4 cup red onion, chopped
1/4 cup celery, chopped
1/4 cup diced pickle
1 tsp capers, drained
1/4 tsp salt
1/4 tsp black pepper
1 tbsp roasted unsalted sunflower seeds

Place chickpea in a mixing bowl and mash with a fork, leaving only a few beans whole.

Add tahini, mustard, maple syrup, red onion, celery, pickle, capers, salt, pepper, sun flower seeds to mixing bowl. Mix to incorporate.

For Serving

8 slices bread
lettuce / spinach
tomato, sliced
red onion, sliced
avocado (optional)

Toast bread.

Prepare any desired toppings.

Scoop a 1/2 cup of chickpea mixture onto 1 slice of bread, add desired toppings and top with 2nd slice of bread.

Taste Note: Tastes AWESOME
Source: forksoverknives

Chickpea Sunflower Sandwich

Serves: 4

1 cup chickpeas

Overnight soak chick peas in water.

Cook chickpeas in instant pot.

Yields: cups cooked chickpeas

Garlic Herb Sauce

1/4 cup hummus
1 tbsp lemon juice
1 tsp dried dill or 1 tbsp fresh dill
1 tsp garlic cloves, grated
1 tbsp water or unsweetened almond milk to thin
1/8 salt

Prepare garlic herb sauce by mixing all the above and set aside.

Sandwich Filling

2 cups cooked chickpeas

1/4 cup sunflower seeds
3 tbsp tahini
1/4 tsp dijon or spicy mustard
1 tbsp maple syrup
1/4 cup red onion, chopped
2 tbsp fresh dill or 1 tbsp dried dill
1/4 tsp salt
1/4 tsp black pepper powder

Add chickpeas to a mixing bowl, lightly mash it with a fork for texture. Add sunflower seeds, tahini, mustard, maple syrup, red onion, dill, salt and black pepper and mix well.

4 slices gluten free vegan bread, toasted
avocado
onion, sliced
tomato, sliced
lettuce / spinach

Scoop a healthy amount of filling onto 2 pieces of bread, add desired toppings and sauce and top it with 2 other pieces of bread.

Source: minimalistbaker
Taste Note: Tastes AWESOME

Chocolate Coconut Overnight Oats

Serves: 1

1/4 cup oats
1 tbsp chia seeds
2 tbsp coconut palm sugar
2 tbsp cashew cream (optional)
1/2 tsp vanilla extract
1 cup nut milk

2 tbsp shredded coconut
1 tbsp cacao powder

Mix all the above and refrigerate overnight.

Toppings

1 tbsp cacao nibs

In the morning top it with cacao nibs.

Taste Note: Tastes AWESOME
Source: LisaJaneBea