food

Vegetais Por Todos os Lados

Laura faz chili vegano, prepara uma salada vegetariana fresca com um convidado muito especial e mostra como fazer a melhor merenda para os seus filhos levarem para a escola ou para você levar para o trabalho!

food

Vegetais Por Todos os Lados

Laura faz chili vegano, prepara uma salada vegetariana fresca com um convidado muito especial e mostra como fazer a melhor merenda para os seus filhos levarem para a escola ou para você levar para o trabalho!

Supplies

Quinoa Pizza Bites

  • 1/4 cup onion, roughly chopped
  • 3 cloves garlic, diced
  • 2 flax eggs
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon baking soda
  • Pinch salt
  • 1 cup brown rice flour
  • 2 cups cooked quinoa

Pizza Sauce

  • 1/2 cups sun dried tomatoes
  • 5-6 roma tomatoes, roughly chopped
  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup
  • 1 teaspoon red pepper flakes
  • Salt and freshly ground black pepper, to taste
  • 1 lemon juiced
  • 1/2 of the onion/garlic mixture from the pizza bite recipe

Kale Chips

  • 1 bunch kale
  • 1 bell pepper
  • 1 cup soaked walnuts
  • 1/2 cups nutritional yeast
  • 1/4 cups maple syrup
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne

Passo a passo

Quinoa Pizza Bites

  1. Preheat oven to 350 degrees.
  2. Saute onion and garlic on a skillet with a dash of olive oil until softened.
  3. Put half of the onion, garlic mixture into a bowl and reserve the other half for the pizza bites.
  4. Add the flax egg, dried basil, dried oregano, nutritional yeast, baking soda, salt and brown rice flour to the bowl and mix together.
  5. Add in cooked quinoa and mix together.
  6. Lightly spray the bottom of a mini-muffin tin with olive oil spray, and fill with 1-2 tablespoons of batter into each muffin, gently press them down to make them compact.
  7. Bake for 15-20 minutes and let cool.

Pizza Sauce

  1. Put all ingredients into a food processor and pulse until desired consistency.
  2. Add the onion and garlic mixture from the pizza bites recipe and pulse till combined.
  3. Sides: Dates Filled with Almond Butter & Watermelon Cutouts

Kale Chips

  1. Soak nuts overnight and then strain them.
  2. Place nuts in food processor, add remaining ingredients, and pulse until the entire mixture is fully incorporated.
  3. Place kale leaves in a bowl, add your mixture, and then massage the mixture into the leaves.
  4. Spread the coated leaves on your dehydrator sheet or on cookie sheet with wax paper.
  5. Dehydrate overnight or bake in oven at 200F until crispy.

Supplies

Chili

  • 1/4 cup coconut oil
  • 2 bell peppers: 1 orange, 1 yellow, chopped
  • 2 onions, rough chopped
  • 12 to 14 tomatoes on the vine, chopped, divided
  • 3 cloves garlic, chopped
  • Salt
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1 tablespoon chili powder
  • 1/4 cup tomato paste
  • 1/2 cup green lentils, rinsed
  • 1 (14-ounce) can red kidney beans, drained & rinsed
  • 1 (14-ounce) can black beans, drained & rinsed
  • 1 (14-ounce) can garbanzo beans, drained & rinsed

Vegan Cashew Sour Cream

  • 1 cup raw cashews, soaked
  • 1/2-3/4 cup water or almond milk, as needed
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon apple cider vinegar
  • Pinch of salt

Garnish

  • Avocado
  • Cilantro
  • Scallions
  • Fresh tomatoes
  • Vegan cashew sour cream

Passo a passo

Chili

  1. In a large heavy-bottom pot, add coconut oil.
  2. Once oil is hot, add bell peppers, onions, half of the chopped tomatoes and garlic.
  3. Sauté for 3 to 5 minutes until softened; season with salt.
  4. Add dry spices and tomato paste and stir well to incorporate, approximately 15 minutes.
  5. Add rinsed and drained lentils and 1 cup water.
  6. Bring to a boil, then reduce heat to simmer and cook uncovered for 15 minutes.
  7. Add the remaining beans and tomatoes, and another 1 cup of water if chili seems too dry.
  8. Cover and cook for another 10 to 15 minutes.

Vegan Cashew Sour Cream

  1. Place cashews in a bowl and cover with water, let sit for a minimum of 2 hours or up to 8 hours.
  2. Drain and rinse the cashews and place in the blender.
  3. Add almond milk or water, lemon, vinegar, and salt. Blend on high until smooth. Add more liquid as needed.
  4. The cream will thicken up as it sits. Keep in a refrigerator for up to 5 days.